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Beef rendang with white rice, sautéed greens and cucumber slices on a white plate

Slow Cooker Beef Rendang

Tender beef slow cooked in light coconut milk with lemongrass, ginger, chili and warm spices until rich and dark. A lighter, high-protein take on the Indonesian classic, with about 31 g of protein per serving.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 serving
Calories: 275
Ingredients Method Notes

Ingredients
  

Spice paste
  • 4 shallots or 1 medium onion, roughly chopped
  • 4 garlic cloves
  • 2 inch piece of fresh ginger peeled
  • 2 lemongrass stalks white part only, sliced
  • 3 dried red chilies soaked, or 1 tbsp sambal oelek
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
Rendang
  • 2 lb lean beef chuck roast 900 g, trimmed and cut into 2-inch pieces
  • 1 tbsp neutral oil
  • 1 can light coconut milk 13.5 oz / 400 ml
  • 1 cinnamon stick
  • 2 star anise
  • 1 tbsp tamarind paste or 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp unsweetened shredded coconut toasted in a dry pan until golden

Method
 

  1. Blend all the spice paste ingredients with 2–3 tbsp of the coconut milk until smooth.
  2. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, 2–3 minutes per side. Transfer to the slow cooker.
  3. Lower the heat to medium, add the spice paste to the same skillet and fry for 3–4 minutes, stirring, until fragrant and darker. Scrape it into the slow cooker.
  4. Add the remaining coconut milk, cinnamon stick, star anise, tamarind, brown sugar and salt. Stir well.
  5. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is very tender.
  6. Stir in the toasted coconut. For a thicker, darker sauce, cook uncovered on high for the last 30–45 minutes. Remove the cinnamon and star anise and serve with rice and greens.

Notes

Best cuts: chuck, brisket or shank. Lean steaks dry out in the slow cooker.
Nutrition is for the beef and sauce only. Add about 100 kcal per ½ cup of cooked rice.