Slow Cooker Beef Rendang

SLow Cooker Beef Rendang
  • 4 servings
  • 4-6 Hours to prepare
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  • For the Spice Mix
  • 4 shallots or 1 red onion
  • 50g lemongrass paste
  • 5 cloves of garlic
  • 25g fresh ginger
  • 2 tsp chilli flakes
  • 100ml water
  • For the Rendang
  • 500g diced chuck beef
  • 100ml coconut oil
  • 1 star anise
  • 4 cardamom pods
  • 1 stick of cinnamon approx, 2cm in length
  • 1 tin of coconut milk (440ml)
  • 1 tbsp sugar
  • 25g tamarind paste
  • 10 small shallots halved or three red onions cut into chunks
  • 2 tbsp soy sauce
  • 3 kaffir lime leaves
  • 1 small handful coriander, chopped
  • 2 tbsp of desicated cocnut, toasted
  • 4 chillies, sliced



  1. Add all the spice mix ingredients into a blender to form a paste.
  2. Fry the beef on a high heat in the coconut oil, then add the spice mix paste.
  3. Add the star anise, cardamom pods, cinnamon and lemongrass paste.
  4. Then add the coconut milk, sugar, tamarind paste and the halved shallots or chunky red onions.
  5. Simmer on medium for 4-6 hours in the slow cooker, then add the soy sauce and kaffir lime leaves.
  6. Add the chopped coriander, toasted coconut and sliced chillies.
  7. Season to taste and serve with rice.

CHEF’S TIP Try swapping out the beef for diced chicken or pork.