Step into a world of flavor with this Slow Cooker Beef and Potato Rendang, a dish that brings the exotic tastes of spices and tender beef right to your kitchen. The ginger and galangal blend beautifully with the mild heat of red chillies, creating a stew that warms you from the inside out.

This rendang is not just a meal; it’s an experience to share. It’s perfect for those weekend dinners when you want to relax and indulge in something truly special. Plus, it’s even better the next day, making your efforts in the kitchen go even further!

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Recipe Ingredients

• 3 long red chillies, roughly chopped
• 4 shallots, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 4 cm piece of galangal, coarsely grated (about 1½ inches)
• 4 cm piece of ginger, coarsely grated (about 1½ inches)
• 2 teaspoons of ground turmeric
• 2 lemongrass stems, tough outer layers removed, white parts only, bruised
• 2 tablespoons of desiccated coconut
• 1 tablespoon of raw sugar
• 1 tablespoon of tamarind purée
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 4 tablespoons of grapeseed oil, divided
• 1.2 kg beef chuck steak, cut into 3 cm pieces (about 2 lb 12 oz)
• 1 x 400 ml can of coconut milk (about 14 fl oz)
• 600 g baby potatoes (about 1 lb 5 oz)
• Steamed rice, additional chilli, and fresh coriander (cilantro), to serve

How To Make Slow Cooker Beef and Potato Rendang

1. Prepare the Spice Paste: In a small food processor, combine the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, and coriander with 1 tablespoon of grapeseed oil. Blitz until it forms a coarse paste.
2. Brown the Beef: Heat 2 tablespoons of grapeseed oil in a large frying pan over medium-high heat. Season the beef chunks lightly with salt, then add to the pan. Cook for about 5 minutes, until the beef is nicely browned on all sides. Add 2 tablespoons of water to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Transfer the beef to the slow cooker.
3. Cook the Spice Paste: In the same frying pan, add the remaining tablespoon of oil. Add the spice paste and stir for about 3 minutes, or until it becomes fragrant and slightly deepened in color.
4. Combine and Cook: Pour the coconut milk and 125 ml (½ cup) of water into the pan with the spice paste, stirring well to combine. Transfer this mixture into the slow cooker with the beef. Add the baby potatoes and stir to mix everything together.
5. Slow Cook: Set your slow cooker to low and cook for 7 hours, or until the beef and potatoes are tender and the flavors have melded beautifully.
6. Final Touches: Check the seasoning, adjusting salt if necessary. Serve the rendang hot, over steamed rice, garnished with additional chilli slices and fresh coriander leaves.

Recipe Tips

• Make it Spicier: Add extra red chillies or a pinch of red chilli flakes to the spice paste for a hotter rendition of the dish. Adjust the amount to suit your heat tolerance.
• Tenderize the Beef: For ultra-tender beef, marinate the chunks in a mixture of lime juice and salt for 30 minutes before cooking. Rinse lightly to avoid overpowering the flavors.
• Vegetarian Version: Replace the beef with hearty vegetables like cauliflower, mushrooms, or jackfruit. Cook on low for 4-5 hours for a similar texture and rich flavor.
• Thicker Sauce: If you prefer a thicker sauce, remove the slow cooker lid during the last hour of cooking to let some of the liquid evaporate naturally.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Northern Chinese Lamb
• Slow Cooker Sicilian Roast Beef With Caponata
• Slow Cooker Vietnamese Beef Noodle Soup