Looking for a rich, creamy, and flavorful slow-cooked dish that is super easy to make? Then this Indonesian Rendang Is perfect for you! This dish is packed with warm spices, tender beef, and a deep, rich sauce made with coconut milk and toasted coconut.
And the best part? The slow cooker does all the work! Just add the ingredients, wait a few hours, and enjoy authentic homemade rendang—just like in the best Indonesian restaurants.
With minimal prep and just a few simple ingredients, you'll create a dish that tastes like it has been simmering for hours—and it has, but without any effort from you! The mix of aromatic spices, slow-cooked beef, and creamy coconut milk makes this dish absolutely irresistible.
Easy Slow Cooker Rendang
Rendang is a classic Indonesian beef stew from Sumatra and a favorite in the Netherlands. I love a plate of homemade beef rendang; you can even wake me up in the middle of the night (and that's not something you otherwise want to do 😉 ). Traditionally, it was cooked for hours—sometimes even days—to develop its deep, rich flavors. Thanks to the slow cooker, you can easily make it at home without losing that remarkable taste.
The combination of cinnamon, cloves, star anise, and cardamom gives a warm, spiced aroma, while tamarind and lime add a subtle tang that perfectly balances the creamy coconut milk and tender beef.
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📖 Recipe
RECIPE CARD
Ingredients
Spice Paste
- 5 shallots
- 5 cloves garlic
- 1 inch fresh ginger, peeled
- 3 teaspoons lemongrass powder
- 2 teaspoons galangal powder
- 1 teaspoon chili powder
Beef Rendang Ingredients
- 6 tablespoons shredded coconut
- 5 tablespoons sunflower oil
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 2 pounds chuck roast, cut into ½ inch (1 cm) cubes
- 1 cup coconut milk
- 1 cup water
- 2 teaspoons tamarind paste
- 1 lime, Zest
- 1 tablespoon dark brown sugar
- 1 stalk lemongrass, or sereh, crushed
- salt, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Toast the shredded coconut in a dry pan until light brown.6 tablespoons shredded coconut
- Grind the coconut into a fine powder with a mortar and pestle and set aside.
- Chop the shallots, garlic, and ginger finely.5 shallots, 5 cloves garlic, 1 inch fresh ginger
- Mix with galangal, lemongrass, and chili powder to make a spice paste.3 teaspoons lemongrass powder, 2 teaspoons galangal powder, 1 teaspoon chili powder
- Heat oil in a pan and fry the spice paste, cinnamon, cloves, star anise, and cardamom for a few minutes until fragrant.5 tablespoons sunflower oil, 1 cinnamon stick, 3 cloves, 3 star anise, 3 cardamom pods
- Transfer the mixture to the slow cooker.
- Add the beef and stir for 1 minute.2 pounds chuck roast
- Pour in coconut milk, tamarind, and water.1 cup coconut milk, 1 cup water, 2 teaspoons tamarind paste
- Add lime zest, toasted coconut, and brown sugar, then stir well.1 lime, 1 tablespoon dark brown sugar
- Place the lemongrass stalk on top.1 stalk lemongrass
- Cover and cook on low heat for 6–8 hours.
- The beef is ready when it is soft and the sauce has thickened.
- Season with salt and extra sugar if needed.salt
Notes
- Want more spice? Add extra chili powder or chopped red chili.
- Deeper flavor? Let the rendang sit overnight—the flavors get even better!
- Less fat? Use lean beef, like sirloin or brisket.
- Fridge: Keep in a sealed container for up to 3 days.
- Freezer: Store in portions for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
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