Description
At its heart, this dish is a braised curry. It features a rich, aromatic, and reduced coconut sauce. Traditional wet curries feature a thin and runny broth. In contrast, authentic rendang is famously known as dry curry. Liquid evaporates steadily during the extended cooking process. Natural fats within the coconut milk render down slowly. The meat cooks directly inside its concentrated spice paste.
Ingredients
Scale
- 1 kg beef chuck or stewing beef, cut into 4–5 cm cubes
- 1 tbsp vegetable oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, bruised
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder, or to taste
- 1 tsp salt
- 400 ml can coconut milk
- 2 tbsp brown sugar
- 2 tbsp tamarind paste
- 4 kaffir lime leaves, torn
- 1 cinnamon stick
- 2 star anise
- 2 tbsp desiccated or freshly grated coconut, toasted (optional)
- Fresh coriander, for garnish
- Steamed jasmine rice, to serve
Instructions
- Brown the beef:
Heat the oil in a large skillet over medium-high heat. Season the beef lightly with salt and brown it in batches for 2–3 minutes per side. Transfer to the slow cooker. - Cook the aromatics:
In the same skillet, add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. - Add the spices:
Stir in turmeric, cumin, coriander, and chili powder. Cook for about 30 seconds to release the aromas. - Combine:
Transfer the onion mixture to the slow cooker. Add the lemongrass, coconut milk, brown sugar, tamarind paste, kaffir lime leaves, cinnamon stick, and star anise. Stir well. - Slow cook:
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender. - Thicken the sauce:
Remove the lid during the final 30–45 minutes if the sauce needs to reduce and become thicker. Stir occasionally. - Finish:
Remove the lemongrass, cinnamon stick, and star anise. Stir in toasted coconut if using. Taste and adjust the salt, sugar, or tamarind as needed. - Serve:
Garnish with fresh coriander and serve hot with steamed jasmine rice.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
Keywords: crockpot beef rendang, slow cooked Indonesian beef curry, tender slow cooker beef rendang, easy beef rendang in slow cooker