Slow Cooker

Slow Cooker Beef Rendang

Slow Cooker Beef Rendang

Set it, forget it, and come back to this slow-cooked showstopper. Our Beef Rendang recipe is packed with warming spices, tender beef, and that signature creamy coconut richness. Made easy in the Cuisinart Slow Cooker, it’s low effort, max flavour—just how we like it.
  1. Slow Cooker Beef Rendang-1
  1. Slow Cooker Beef Rendang-1

Ingredients

  • 1 chilli, chopped (can use 2-3, for more spice)
  • 2 tbsp lemongrass paste
  • 2 tbsp fresh ginger, minced
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 4-5 cloves garlic, finely chopped
  • 1 kg chuck steak, cut to cubes
  • 1 cinnamon stick
  • 1/2 tsp cardamon powder
  • 1 tsp allspice
  • 1 tsp mustard seeds (optional)
  • 1 can coconut milk
  • 2 tsp tamarind paste
  • 4 large kaffir lime leaves, sliced
  • 1 tbsp brown sugar/honey
  • Rice for serving

Preparation

  1. Crush spice pate ingredients in a mortar and pestle or alternatively you can use a food processor.
  2. Heat olive oil in slow cooker and set to the sauté setting at 200 degrees.
  3. Add onion and garlic, cook until fragrant (1-2min).
  4. Add spice paste and stir through for an additional minute.
  5. Add beef chunks, brown slightly on either side, switch to the slow cooking setting for 5hrs on low or 3.5hrs on high.
  6. Add remaining curry ingredients and let cook.
  7. Check after 3hrs to ensure the meat is tender, depending on the cooker you'll need to gauge whether the beef is cooked or close too. Once tender and ready, turn off and leave to cool for 10-15mins.
  8. Add chopped chillies to garnish alongside fresh rice (coconut or basmati)