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Slow Cooker Beef Rendang

Irresistible Slow Cooker Beef Rendang for Cozy Nights

Experience the rich flavors of Slow Cooker Beef Rendang, a tantalizing Indonesian curry perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Indonesian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Stewing Beef or Boneless Beef Shank Cut into 2-inch cubes.
For the Sauce
  • 1 can Full-Fat Coconut Milk
  • 6 pieces Whole Cloves
  • 2 stalks Lemongrass Cut into segments.
  • 2 inches Ginger Peel and slice before blending.
  • 2 inches Galangal Substitute with more ginger if needed.
  • 1 head Garlic Use an entire head.
  • 2 pieces Thai Chile Peppers Adjust based on spice preference.
  • 2 pieces Shallots or Onion Shallots are traditional.
  • 1 teaspoon Salt Adjust to taste.
For the Spices
  • 1 piece Star Anise
  • 2 inches Cinnamon Stick
For Garnishing
  • 1 cup Toasted Coconut Flakes (Kerisik) Essential for flavor depth.
  • 5 leaves Makrut Lime Leaves (Kaffir Lime Leaves) Use fresh or dried.
  • 2 tablespoons Tamarind Paste Can substitute with lime juice and brown sugar.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Beef: Add 2 pounds of stewing beef or boneless beef shank, cut into 2-inch cubes, to your slow cooker.
  2. Blend the Sauce: In a blender, combine the coconut milk, whole cloves, half of the lemongrass segments, ginger, galangal, garlic, Thai chile peppers, shallots, and salt. Blend until chunky yet smooth.
  3. Combine and Infuse: Pour the blended sauce over the beef, add the star anise, cinnamon stick, toasted coconut flakes, and remaining lemongrass segments.
  4. Cook Slow and Steady: Cover and cook on high for 6 hours. Stir in makrut lime leaves after about 3 hours.
  5. Final Touches: Mix in the tamarind paste and adjust salt. If too wet, simmer uncovered for 30 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Notes

This dish can be made ahead and stored in the freezer for up to three months. Adjust spice levels to your preference.

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