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Slow cooker beef rendang recipe
Slow cooker beef rendang recipe
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Prep Time:
20 minutes
Cook Time:
285 minutes
Total Time:
305 minutes
Creamy beef rendang with steamed white rice - a delicious family meal for any weeknight.
Ingredients:
  • 20.00 ml ground coriander
  • 1 tsp ground turmeric
  • 2.40 gm salt
  • 1/2 tsp chilli flakes
  • 1.3kg piece beef topside, cut into 5cm pieces
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 20.00 ml finely chopped fresh ginger
  • 4 garlic cloves, finely chopped
  • 1 lemongrass stalk, finely chopped, plus 1 extra stalk, smashed
  • 400ml can Coconut Milk, plus extra to drizzle (optional)
  • 45g (1/2 cup) desiccated coconut, toasted
  • 3 fresh makrut lime leaves
  • 5 green cardamom pods, smashed
  • 1 cinnamon stick
  • Fresh coriander sprigs, to serve
  • Steamed rice, to serve
Instructions:
  • In a large bowl, mix together the coriander, turmeric, salt, and chili flakes. Add the beef and toss until well coated.
  • 1. Heat oil in a large non-stick pan over high heat. Brown the beef in batches for 5 minutes, turning frequently. Transfer to the slow cooker.
  • Place the onion in the frying pan and sauté over low heat for 5 minutes until softened. Introduce the ginger, garlic, and chopped lemongrass, cook for 1 minute until fragrant. Pour in the coconut milk and 125ml (1/2 cup) water, and stir to mix well.
  • Generously bathe the beef in the luxurious coconut milk mixture in the slow cooker. Sprinkle in the desiccated coconut, fragrant lime leaves, cardamom, cinnamon, and an extra smashed lemongrass stalk for an extra kick. Seal the slow cooker to let the magic happen on HIGH for 4 1/2 hours, until the meat is melt-in-your-mouth tender.
  • When ready to serve, drizzle the curry with extra coconut milk (if preferred) and sprinkle with fresh coriander. Enjoy with a side of rice.

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