Slow Cooker Beef Rendang

A beef curry garnished with chopped coriander and 3 slices of red chillies over a bed of basmati rice.

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Slow Cooker Beef Rendang, my take on the classic Southeast Asian beef curry cooked in spiced coconut milk until it becomes so tender, it almost melts in the mouth. The dish is bursting with wonderful flavours coming from the lemongrass, cardamom, cloves and cinnamon, and has a fantastic spicy kick coming from the red chillies. Really easy to make, the best comfort food no matter the time of the year.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Southeast Asian

Servings: people

Calories: 535kcal

Author: Daniela Apostol

Ingredients

750 g stewing / braising beef (1. 65 pounds)
1 tin full-fat coconut milk ( 400 ml, 13 oz)
1 red onion
5 stalks dry lemongrass
2 cloves of garlic
1 tablespoon ginger puree
1 star anise
5 cloves
5 cardamom pods
1 cinnamon stick
1 tablespoon tomato paste
3 tablespoon vegetable oil
½ teaspoon coarse sea salt
¼ teaspoon ground black pepper
2 bay leaves
2 red chillies
1 tablespoon chopped fresh coriander (cilantro)

Instructions

Peel the garlic and onion, and cut the onion in chunks.
Add them to a blender together with 2 lemongrass stalks, 1 red chilli, deseeded, and the ginger puree.
Blitz to a paste.
Heat up the oil in a large pan, and add the beek chunks working in batches to avoid overcrowding.
Season the beef with salt and pepper, and brown on both sides.
Remove the beef from the pan and repeat with the second batch.
When all the beef is removed, add the onion paste to the pan, and quickly fry it for 2-3 minutes to deglaze the pan and caramelise the paste.
Add the browned beef, caramelised paste, coconut milk, bay leaves, tomato paste, cardamom pods, cloves, cinnamon stick, seeded chopped red chilli, star anise and the 3 lemongrass stalks left to the slow cooker.
Place the lid on the cook it on high for 4 hours or on low for 8 hours.
When it's ready, garnish it with chopped coriander.

Video

Notes

The slow cooker will not completely evaporate all the liquid like cooking on a stovetop would, but I quite like it being a bit more saucy.
If you wish the curry to be completely dry, once the dish is ready in the slow cooker, you can transfer it to a pan set over a medium to high heat to reduce the sauce to the desired consistency.

Nutrition