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Slow Cooker Beef Rendang

Slow Cooker Beef Rendang: Comforting Curry for Busy Days

Slow Cooker Beef Rendang is a comforting curry that captures the essence of Southeast Asia with rich, aromatic flavors, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Stewing Beef Use beef chuck or brisket, cut into 2-inch cubes for tenderness.
For the Sauce
  • 1 can Full-Fat Coconut Milk Essential for authentic flavor.
  • 4 whole Cloves Use whole cloves for better flavor.
  • 1 stalk Lemongrass Cut into segments and lightly crush.
  • 1 tablespoon Ginger Adds warmth and depth.
  • 1 tablespoon Galangal Substitute with extra lemongrass and ginger if unavailable.
  • 1 head Garlic Use an entire head for aroma.
  • 2 pieces Thai Chile Peppers Adjust based on heat preference.
  • 4 pieces Shallots Replace with yellow or white onions if needed.
  • 1 teaspoon Salt Adjust to taste after cooking.
For Aroma and Flavor
  • 1 piece Star Anise Remove before serving.
  • 1 stick Cinnamon Stick Use sparingly.
  • 1 cup Toasted Coconut Flakes (Kerisik) Adds a nutty texture.
  • 4 pieces Makrut Lime Leaves (Kaffir Lime Leaves) Provides aromatic citrus notes.
  • 2 tablespoons Tamarind Paste Can substitute with lime juice and brown sugar.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Place 2 pounds of stewing beef evenly in the slow cooker.
  2. In a blender, combine one can of full-fat coconut milk, whole cloves, half of the lemongrass, ginger, galangal, garlic, Thai chile peppers, shallots, and salt. Blend until chunky.
  3. Pour the blended mixture over the beef, ensuring all beef is coated. Add star anise, cinnamon stick, toasted coconut flakes, and remaining lemongrass.
  4. Cover and cook on high for 6 hours. Avoid lifting the lid during cooking.
  5. After 3 hours, add the makrut lime leaves, then close the lid.
  6. Once cooking is complete, stir in tamarind paste and adjust salt as necessary. Simmer uncovered on high for an additional 30 minutes if the sauce is too thin.
  7. Serve with steamed white rice or rice cakes to soak up the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

This dish is adaptable—feel free to swap beef for chicken or lamb, or add vegetables for a nutritious twist.

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