This succulent beef rendang curry develops deep, complex spice flavours as it simmers away in the slow cooker.
Looking for a stove-top version or more slow-cooked curry recipes?
Ingredients
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 beef rendang topped with micro herbs and green onion.
What to serve with slow cooker beef rendang
Accompany with flatbread or steamed rice mixed with red lentils.
Can I freeze the beef rendang?
Yes, this is suitable to freeze at the end of step 3.
Beef rendang key ingredient breakdown
Here’s a little more information about some of the key ingredients in this slow cooker beef rendang.
Desiccated coconut: Concentrated, dried, unsweetened and finely shredded coconut flesh.
Lemongrass: Has a sharp, citrusy flavour and works well with chilli and coconut.
Beef chuck steak: An inexpensive cut from the neck and shoulder area that’s perfect for slow cooking where it becomes beautifully tender and flavoursome.
Palm sugar: Made from the sap of the sugar palm tree, you can find palm sugar sold in hard cakes. Usually light brown in colour, it’s mostly used in Asian food and usually grated to measure. It can be substituted with brown sugar.
Tamarind paste: A thick, purple-black, ready-to-use sweet-sour paste manufactured from the pulp of tamarind tree pods.
Coconut milk: Not the liquid inside the fruit (coconut water), but the diluted liquid from the second pressing of the white flesh from a mature coconut. Available in cans and cartons at most supermarkets.
