Name: Slow-cooker beef rendang
Cook time: 490 min
Total time: 490 min
Yield: 4
Ingredients: 1/2 cup (40g) desiccated coconut; 10 cm stick fresh lemon grass (20g), chopped finely; 1 tablespoon finely grated fresh ginger; 4 cloves garlic, quartered; 3 fresh long red chillies, chopped coarsely; 1 medium brown onion (150g), chopped coarsely; 1 1/2 tablespoons olive oil; 800 grams beef chuck steak, cut into 5cm pieces; 2 teaspoons ground coriander; 1 tablespoon grated palm sugar; 1 tablespoon tamarind puree; 1 cinnamon stick; 1 cup (250ml) coconut milk; 2 tablespoons fresh micro herbs, to serve; 1 green onion, sliced thinly, to serve

Succulent, slow-cooked beef rendang develops deep, complex spice flavours as it simmers away.

Looking for a stove-top version or more slow-cooked curry recipes?

Ingredients

1/2 cup (40g) desiccated coconut

10 cm stick fresh lemon grass (20g), chopped finely

1 tablespoon finely grated fresh ginger

4 cloves garlic, quartered

3 fresh long red chillies, chopped coarsely

1 medium brown onion (150g), chopped coarsely

1 1/2 tablespoons olive oil

800 grams beef chuck steak, cut into 5cm pieces

2 teaspoons ground coriander

1 tablespoon grated palm sugar

1 tablespoon tamarind puree

1 cinnamon stick

1 cup (250ml) coconut milk

2 tablespoons fresh micro herbs, to serve

1 green onion, sliced thinly, to serve

Method

Process coconut, lemon grass, ginger, garlic, chilli, brown onion and oil until smooth.

Heat a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook paste, stirring, for 5 minutes or until well toasted and fragrant. Add beef; cook, stirring, for 8 minutes or until browned.

Add remaining ingredients to cooker; stir to combine. Cook, covered, on low, for 8 hours. Season.

Serve rendang topped with micro herbs and green onion.

Accompany with flatbread or steamed rice mixed with red lentils.

Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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