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A square photo of a pink bowl filled with rendang beef, cinnamon stick, parsley and red pepper. A hand holds a fork.

Creamy Indonesian Slow Cooker Beef Rendang

Andréa
Make the most delicious Indonesian slow cooker beef Rendang. Spicy, creamy and full of flavor. An easy recipe that always works!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine Asian, indonesian
Servings 4 people
Calories 800 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Tips & Variations
  • 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.
2. No slow cooker? Simmer the rendang on the stove top for 3–4 hours in a covered Dutch stove.
3. Want a larger portion? With almost all recipes, you can press the 2x button, except for a slow cooker recipe. If you double the weight of meat, add ¼–½ cup (50 to 100) ml extra coconut milk or water.
4. How to Store It
  • 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

Calories: 800kcal | Carbohydrates: 23g | Protein: 47g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 240mg | Fiber: 3g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 5mg | Iron: 8mg
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