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Slow Cooker Beef Rendang

Slow Cooker Beef Rendang: Your New Favorite Comfort Food

Discover the rich flavors and tender beef of Slow Cooker Beef Rendang, your new favorite comfort food.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Stewing Beef Use chuck or brisket cut into 2-inch cubes for ultimate tenderness.
For the Curry Base
  • 1 can Coconut Milk Full-fat adds a rich and creamy texture, essential for a luscious curry.
  • 4 whole Cloves Measure carefully for warmth and depth without overpowering the dish.
  • 3 stalks Lemongrass Cut into 2-inch segments to release flavor.
  • 1 inch Ginger Provides warmth and a slight peppery flavor, vital for authenticity.
  • 2 inches Galangal Offers herbal and floral notes; substitute with extra lemongrass and ginger if needed.
  • 1 whole head Garlic Adds pungency and depth to the dish.
  • 5 Thai Chile Peppers An introduction of heat; use dried red chilies if fresh aren’t available.
  • 5 Shallots Provides sweetness; shallots bring tradition.
  • ½ tablespoon Salt Adjust to taste for the perfect seasoning.
For the Unique Flavor
  • 1 whole Star Anise Imparts a sweet, licorice flavor characteristic of rendang.
  • 2 inches Cinnamon Stick Contributes warmth and sweetness to the curry.
  • ¼ cup Toasted Coconut Flakes Optional but adds texture and an authentic touch.
  • 12 Makrut Lime Leaves Essential for the authentic flavor profile.
  • 1 tablespoon Tamarind Paste Adds tanginess to balance richness.

Equipment

  • Slow Cooker

Method
 

Cooking Instructions
  1. Prepare Beef: Place 2 pounds of stewing beef, cut into 2-inch cubes, directly into the slow cooker.
  2. Blend the Spice Mix: In a blender, combine 1 can of coconut milk, 4 cloves, 3 stalks of chopped lemongrass, 1-inch piece of ginger, 2 inches of galangal, 10-12 cloves of garlic, 5 Thai chile peppers, and ½ tablespoon of salt. Blend until chunky.
  3. Combine Beef and Spice Mixture: Pour the blended spice mixture over the beef, ensuring each piece is well-coated. Stir gently.
  4. Add Additional Aromatics: Drop in 1 whole star anise, a 2-inch cinnamon stick, and remaining pieces of lemongrass into the slow cooker.
  5. Start Cooking: Set slow cooker to HIGH and let it cook for 6 hours.
  6. Stir in Makrut Lime Leaves: After 3 hours, stir in 12 makrut lime leaves, then promptly replace the lid.
  7. Adjust Consistency and Flavor: After cooking, stir in 1 tablespoon of tamarind paste. Adjust seasoning and let it simmer uncovered for 30 minutes if too wet.
  8. Serve and Enjoy: Serve steaming hot alongside jasmine rice or flatbreads.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months in a freezer-safe container.

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