This traditional Malaysian Slow Cooker Beef Rendang curry can be left to bubble away in the kitchen while you get on with your day, made with simple ingredients like beef, coconut milk, lemongrass, and kaffir lime leaves.

To make Beef Rendang in your slow cooker or crockpot, simply blend the spice paste, brown the beef, and combine all ingredients in the cooker. Set it to cook on high for 6 hours.

Enjoying the aromatic scents that fill your home as the rendang cooks slowly can be a real joy, ensuring a rich, flavorful meal awaits.

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Can I prepare Beef Rendang ahead of time?

Yes, you can prepare Beef Rendang ahead of time. In fact, it tastes even better the next day as the flavors have more time to meld together. Just store it in the refrigerator overnight and gently reheat it on the stove before serving.

What’s the best cut of beef for Rendang?

The best cuts of beef for making Rendang are chuck steak or shin due to their fat content and connective tissues, which break down beautifully during the long, slow cooking process, resulting in tender, flavorful meat.

Slow Cooker Beef Rendang Recipe Ingredients

Spice Paste:

• 10 fresh red chilies, finely sliced; extra for garnishing
• 1 medium onion, finely chopped (or 3-4 large shallots)
• 4 garlic cloves, minced
• 2 lemongrass stalks, inner part only, minced
• 1.5 inches of galangal, peeled and minced
• 1.5 inches of ginger, peeled and minced
• 2 tbsp vegetable oil

Curry:

• 1 kg slow-cooking beef (chuck steak or shin), diced into 1.5-inch cubes
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 4 cloves
• 2-star anise
• 4 cardamom pods, seeds extracted
• 1 lemongrass stalk, bottom half only, bashed
• 400 ml coconut milk
• 2 tsp tamarind puree, soaked in 4 tbsp hot water and strained
• 4-6 kaffir lime leaves, finely shredded; extra for garnishing
• 5 tbsp desiccated coconut
• 1 tbsp brown sugar
• 1½ tsp salt
• Optional: water as needed

How To Make Slow Cooker Beef Rendang

• Prepare the Spice Paste: Combine all spice paste ingredients in a food processor or blender. Blitz until everything is finely chopped and mixed.
• Cook the Spice Paste: Heat 1 tbsp of vegetable oil in a large, heavy pot over medium heat. Add the spice paste, cooking for about 5 minutes or until fragrant and slightly darkened in color.
• Brown the Beef: Increase heat to medium-high and add the beef cubes to the pot. Brown them evenly for about 5 minutes, stirring occasionally.
• Combine Ingredients in Slow Cooker: Transfer the browned beef and spice paste to your slow cooker. Add the coconut milk, tamarind water, cinnamon, cloves, star anise, cardamom seeds, bashed lemongrass, shredded kaffir lime leaves, desiccated coconut, brown sugar, and salt. Stir well to combine.
• Slow Cook the Rendang: Set your slow cooker to high and let the curry cook for 6 hours. If leaving the house, switch to auto setting. Stir occasionally if possible.
• Reduce the Curry: After cooking, pour the curry back into the large pot. Simmer over medium heat, adding water if needed, for about 30 minutes or until the sauce thickens to a paste and the beef is tender to the fork.
• Serve and Garnish: Dish up the beef rendang hot, garnished with extra sliced chilies and shredded kaffir lime leaves.

Recipe Tips

• Use Quality Beef: Choose high-quality chuck steak or shin for best results; the connective tissues break down beautifully, making the meat succulent.
• Maximize Flavor: Sauté your spice paste until it’s fragrant and slightly darkened to unlock deeper flavors before slow cooking.
• Monitor Fluid Levels: Keep an eye on the liquid during slow cooking. Add a bit of water if it looks dry, but remember, the lid keeps moisture in.
• End on High Heat: Finish cooking the rendang on a stove top to reduce the sauce effectively, which intensifies the flavor and thickens the texture.
• Serve Appropriately: Complement your beef rendang with jasmine rice or flatbreads like roti for a complete and satisfying meal.

Recipe Variations

• Vegetarian Swap: Use chunky pieces of jackfruit or tofu instead of beef for a vegetarian version that mimics the texture and absorbs all the robust flavors.
• Change the Protein: Try this recipe with chicken thighs or pork shoulder cut into pieces, adjusting the cooking time to about 4 hours on high in the slow cooker.
• Adjust the Heat: Scale back on the chilies or add more according to your taste preference. The heat level can dramatically change the dish’s profile.
• Alternative Spices: Experiment with adding a teaspoon of turmeric or coriander to the spice mix for a different twist on the traditional rendang flavor.
• Low Fat Option: For a lighter version, use light coconut milk and trim any excess fat from the beef before cooking to reduce the overall fat content.

What To Serve With Beef Rendang

You can serve your traditional Beef Rendang with aromatic sides like jasmine rice, cucumber salad, grilled roti, tangy pickled vegetables, and roasted peanuts. Or you can pair it with steamed buns, or sweet mango chutney for a blend of flavors.

How To Store Beef Rendang

In The Fridge:

Place the cooled Beef Rendang in a sealed container to maintain freshness. It will keep well for up to 4 days when stored properly in the refrigerator. Make sure it cools completely before refrigerating to avoid condensation.

In The Freezer:

Beef Rendang can be frozen for up to 3 months. Use an airtight container or heavy-duty freezer bags to prevent freezer burn. Thaw in the refrigerator overnight when ready to eat.

How To Reheat Beef Rendang

Reheat your Beef Rendang by simmering it on low heat in a saucepan until thoroughly warmed, which should take about 10 minutes. Stir occasionally to prevent sticking, ensuring even heat distribution.

Check out More Slow Cooker Recipes:

• Slow Cooker Chinese Beef Curry
• Slow Cooker Chicken Bhuna
• Slow Cooker Greek Lamb Stifado