Slow cooker beef rendang

Slow cooker beef rendang


Serves 4-6


  • 2 tbsp coconut oil
  • 1.2kg gravy beef, 4cm dice
  • 1 cinnamon stick
  • 3 star anise
  • 3 cardamon pods
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 kaffir lime leaves
  • 1 tbsp brown sugar
  • 1 x  tin (400g) coconut milk
  • 1/2 cup shredded coconut, toasted
  • 2 tbsp tamarind puree
  • coriander leaves, to serve

For spice paste:

  • 1 medium brown onion
  • 1 1/2 tbsp ginger, roughly chopped
  • 1 tbsp galangal, roughly chopped
  • 5 cloves garlic
  • 2 long red chillies, seeds removed, roughly chopped
  • 2 lemongrass, white part only, roughly chopped
  • 1 tsp salt



For spice paste, process all ingredients in a food processor. Alternatively, pound in a mortar and pestle until finely minced.

Heat oil in a large frypan over medium heat. Add spice paste and cook, stirring, for 2 minutes. Add beef and brown on all sides. Transfer to the bowl of a slow cooker and add all other ingredients except coriander leaves. Add 1 cup of water. Cook for 6-8 hours on low until meat is tender and falling apart.

Remove meat with a slotted spoon and set aside. Turn slow cooker up to high and allow sauce to thicken. Taste and check for seasoning, and add more brown sugar, tamarind or salt if required. Return meat to sauce. Serve with rice, coriander leaves and steamed green vegetables.

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