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A green bowl filled with beef rendang garnishes with sliced red chilli and chopped coriander leaf, with a portion of steamed white rice, garnished with nigella seeds and a bowl of sambal set alongside.

Beef Rendang

Slow cooker beef rendang is a packed full of flavour but is surprisingly easy to prepare and cook in the slow cooker. Instructions for cooking in the oven are also attached in the notes below the recipe.
5 from 10 votes
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Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 4 servings
Calories: 575kcal
Author: Lesley Garden

Equipment

  • Dutch oven or large saucepan
  • Slow cooker
  • Chopping/cutting board
  • Sharp knife
  • measuring spoons

Ingredients

  • 2 tablespoon light oil (eg groundnut, sunflower, vegetable)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 8 cm cinnamon stick (3-inch)
  • 500 g thick beef rib trim (or other suitable slow cook joint, cut into large chunks)
  • 400 ml can coconut milk (thick creamy part from top of can only)
  • 1 Knorr beef stock pot
  • 1 teaspoon tamarind paste
  • 1 teaspoon sea salt
  • 1 tap freshly ground black pepper
  • 1 teaspoon palm sugar (optional - substitute with soft brown sugar if no palm sugar)

Beef rendang paste ingredients

  • 1 red onion
  • 3 cloves garlic
  • 2.5 cm root ginger (1-inch)
  • 3 red chilli (de-seeded)
  • 1.5 stalks lemongrass

Instructions

  • Place all paste ingredients in a food processor, along with a tablespoon of water and blitz to a fine paste.
  • Heat the oil in a heavy based pan. Add the rendang paste and saute gently over a medium heat for 5 minutes.
  • Now add the dry spices and continue to saute gently for a further 1-2 minutes.
  • Add the chunks of beef to the pan and brown the meat to seal in flavour. Take time to ensure all the pieces of beef are well coated in the spice mixture.
  • Now transfer everything into the slow cooker.
  • Add the remaining ingredients to the slow cooker and stir well.
  • Place the lid on the slow cooker and cook on HIGH for 6 hours.
  • Beef rendang is a thick sauce, so if the sauce looks too thin it is easy to reduce.
  • Remove the chunks of meat from the slow cooker and set aside in a bowl.
  • Pour the rendang sauce into a large non stick frying pan over medium high heat. Simmer the sauce for 10-15 minutes and burn off any excess liquid which will naturally reduce the sauce.
  • Once you have achieved the desired consistency, place the beef back into the sauce and heat to warm through before serving.

Notes

Coconut milk varies in consistency depending on the type you buy. First press coconut milk tends to be thicker whilst second press milk is looser in consistency. As using a slow cooker, you need to cut back on the amount of liquid added, so I recommend using a thick coconut milk. I don't recommend using light coconut milk, as it won't give you the same flavour or texture of sauce.
I use Pride coconut milk as the coconut solids can be removed from the can and added to the rendang sauce. I then hold onto the liquid part and use it if I think the sauce needs to be loosened.
How to slow cook beef rendang in the oven:
  • Start by preheating the oven to 160C/140CFan/320F.
  • Using a large oven-proof pan or Dutch oven with a tight fitting lid, follow the first 4 steps in the recipe card instructions.
  • Now add all remaining ingredients into pan and cover with a lid.
  • If cooking in the oven, use the whole can of coconut milk and not just the coconut milk solids from the top of the can.
  • Cover the pan with the lid, place in the oven and cook for 3-4 hours, depending on cut of meat you are using. For diced steak it will be closer to 3 hours, for rib trim or brisket it will be closer to 4 hours.
  • Check the rendang from time to time and stir, adding a little splash of water if it looks like its drying out too much or is starting to stick.
TOP TIP: If you plan to double up on this recipe do not double up on the coconut milk or you will end up with watery rendang. Instead I would suggest adding only the solid coconut cream from the top of a second can, retaining the milky liquid in case you need to thin down the sauce a little. You could also use a small can of coconut cream which comes without the milk.
Nutrition Facts
Beef Rendang
Amount Per Serving
Calories 575 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 26g163%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 101mg34%
Sodium 941mg41%
Potassium 989mg28%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 8g9%
Protein 40g80%
Vitamin A 354IU7%
Vitamin C 55mg67%
Calcium 95mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : Indonesian, Malaysian
Keyword : beef rendang, slow cooked beef rendang, spicy beef rendang
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