#slowcookedbeef

Twenty-four hours. That's how long our Beef Brisket Rendang is slow-cooked before it reaches your plate. Not because we have to — because that's the only way to get it right.

The house rendang spice blend goes deep: galangal, lemongrass, turmeric, chilies, kaffir lime leaves, all blended and cooked low and slow until the brisket surrenders completely. What you get is a melt-tender piece of beef with flavour that's rich, aromatic, and layered in a way that's genuinely hard to describe with words. You just have to eat it.

Put it over our Nyonya Black Curry Rice — made with buah keluak paste and roasted spices — and add a Sambal Lava Egg for extra richness. This is a set that earns you a proper afternoon.

Find it at Nyonya Next Door:

📍 1 Shenton Way, #01 -06 One Shenton, Singapore 068803

Tender and flavorful beef slow-cooked with Italian seasoning and tangy pepperoncini peppers, perfect for making delicious sandwiches.

Ingredients: 3 lbs beef chuck roast, trimmed. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini pepper juice. 1 tablespoon Worcestershire sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 6-8 hoagie rolls. Sliced provolone cheese optional.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, sliced pepperoncini peppers, pepperoncini pepper juice, Worcestershire sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Pour the mixture over the beef roast in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker. Serve the shredded beef on hoagie rolls, topped with sliced provolone cheese if desired. Use the remaining juices in the slow cooker as a dipping sauce for the sandwiches.

Prep Time: 15 minutes

Cook Time: 480 minutes

A tasty beef and noodles dish that is cooked slowly in a crockpot and is great for a hearty dinner on a cold day.

Ingredients: 2 lbs beef stew meat. 1 onion, diced. 3 cloves garlic, minced. 2 cups beef broth. 1 cup red wine. 1 can 10.5 oz cream of mushroom soup. 1 tbsp Worcestershire sauce. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 12 oz egg noodles. 2 tbsp cornstarch. 2 tbsp water. Chopped parsley for garnish.

Instructions: In a slow cooker, combine beef, onion, garlic, beef broth, red wine, cream of mushroom soup, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cover and cook on low for 7-8 hours or until beef is tender. In the last 30 minutes of cooking, stir in the egg noodles. In a small bowl, mix cornstarch and water until smooth, then stir into the slow cooker to thicken the sauce. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 480 minutes

A hearty and comforting beef stew cooked low and slow in the slow cooker.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 4 carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place beef, potatoes, carrots, onion, and garlic in the slow cooker. Pour beef broth and diced tomatoes over the ingredients. Season with thyme, rosemary, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

A hearty beef stew that is cooked slowly in a crock pot until the meat is soft and the flavors blend.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.

Instructions: Place beef, potatoes, carrots, onion, and garlic in the slow cooker. Add beef broth, diced tomatoes, thyme, rosemary, salt, and pepper. Stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until beef is tender and vegetables are cooked through. If desired, mix cornstarch with a little water to form a slurry and stir into the stew during the last 30 minutes of cooking to thicken.

Prep Time: 20 minutes

Cook Time: 480 minutes