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Slow Cooker Beef Rendang

Irresistible Slow Cooker Beef Rendang for Cozy Nights

This Slow Cooker Beef Rendang is a rich and fragrant dish that transports your taste buds to Indonesia with its tender beef and aromatic spices.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: Indonesian
Calories: 450
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 adds creamy richness
  • 6 whole whole cloves for aromatic flavor
  • 1 stalk lemongrass cut into segments
  • 1 inch ginger peeled and sliced
  • 1 inch galangal or more ginger and lemongrass if needed
  • 1 head garlic for savory depth
  • 3 pieces Thai Chile Peppers adjust based on spice preference
  • 2 medium shallots or onions adds sweetness and depth
  • 1 teaspoon salt adjust to taste
For the Spices
  • 1 whole star anise for sweet flavor
  • 2 inches cinnamon stick for warmth and aroma
For Garnishing
  • ½ cup toasted coconut flakes (kerisik) essential for flavor depth
  • 4 leaves makrut lime leaves (kaffir lime leaves) for authentic flavor
  • 2 tablespoons tamarind paste adds tanginess

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by adding 2 pounds of stewing beef or boneless beef shank, cut into 2-inch cubes, to your slow cooker. Ensure the beef is evenly distributed across the bottom to promote even cooking.
  2. In a blender, combine one can of full-fat coconut milk, whole cloves, half of the lemongrass segments, ginger, galangal, garlic, Thai chile peppers, shallots, and salt. Blend until the texture is chunky yet smooth.
  3. Pour the blended sauce over the beef in the slow cooker. Then, add the star anise, cinnamon stick, toasted coconut flakes, and the remaining lemongrass segments.
  4. Cover the slow cooker and set it to cook on high for 6 hours. After about 3 hours of cooking, stir in the makrut lime leaves.
  5. Once the cooking time is complete, mix in the tamarind paste and adjust the salt to your taste. If the dish appears too wet, let it simmer uncovered for an additional 30 minutes on high.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 3gVitamin C: 2mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in the fridge for up to four days or freeze for three months. Reheat gently and add coconut milk if needed to restore creaminess.

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