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Slow Cooker Beef Rendang

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Slow Cooker Beef Rendang is a rich, deeply spiced Indonesian-inspired dish featuring tender beef simmered in a fragrant coconut sauce until thick and flavorful. The slow cooker simplifies this traditionally long-cooked recipe while preserving its bold, complex taste.

Ingredients

  • 2 pounds beef chuck, cut into large cubes
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh turmeric or 1 teaspoon ground turmeric
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 cinnamon stick
  • 2 star anise pods
  • 2 stalks lemongrass, bruised
  • 2 kaffir lime leaves (optional)
  • Salt to taste
  • 2 tablespoons oil for browning

Instructions

  1. Heat a large skillet over medium-high heat and add oil. Brown the beef cubes in batches until seared on all sides. Transfer the browned beef to the slow cooker.
  2. In the same skillet, sauté the onion until softened. Add garlic, ginger, and turmeric and cook for about 1 minute until fragrant.
  3. Stir in the red curry paste and cook briefly to release its aromas.
  4. Transfer the onion mixture to the slow cooker. Add coconut milk, brown sugar, soy sauce, fish sauce, cinnamon stick, star anise, lemongrass, and kaffir lime leaves.
  5. Stir gently to combine. Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender.
  6. If needed, remove the lid during the last 20–30 minutes to allow the sauce to thicken. Remove cinnamon stick, star anise, lemongrass, and lime leaves before serving.
  7. Adjust seasoning with salt to taste and serve hot.

Notes

  • For extra heat, add sliced fresh chilies or chili flakes.
  • For a thicker, more traditional-style rendang, reduce the sauce uncovered for longer at the end of cooking.
  • Short ribs can be substituted for beef chuck for a richer flavor.
  • Light coconut milk may be used for a lighter version, though the sauce will be less creamy.
  • Add diced potatoes or carrots during the last 2 hours for a heartier meal.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-beef-rendang/