Recipe

Slow cooker beef rendang

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

  • 8 hrs 10 mins cooking
  • Serves 4
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Ingredients

  • 1/2 cup (40g) desiccated coconut
  • 10 cm (4-inch) 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 (1½ pounds) beef chuck steak, cut into 5cm (2-inch) 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 (scallion), sliced thinly, to serve

Method

  • 1
    Process coconut, lemon grass, ginger, garlic, chilli, brown onion and oil until smooth.
  • 2
    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.
  • 3
    Add remaining ingredients to cooker; stir to combine. Cook, covered, on low, for 8 hours. Season.
  • 4
    Serve rendang topped with micro herbs and green onion.

Notes

Accompany with flatbread or steamed rice mixed with red lentils.
Suitable to freeze at the end of step 3.

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