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Easy Beef Rendang - Indonesian coconut slow cooked beef in fragrant spices

Beef Rendang

A rich and aromatic Indonesian slow-cooked beef dish made with coconut and spices, perfect for cozy dinners without much fuss.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef flavor
  • 2 lbs Beef chuck, cut into big chunks Choose a cut with some fat for best flavor
  • 2 cups Coconut milk, full fat Best flavor with full fat coconut milk
  • 1 medium Onion or shallots, roughly chopped Shallots can be used for sweetness
  • 4 cloves Garlic, roughly chopped
  • 1 inch Fresh ginger, roughly chopped
For the spice paste
  • 1 inch Galangal (optional) Adds depth of flavor
  • 2 stalks Lemongrass, fresh (or paste) Bruise stalks if using fresh
  • 2 tbsp Dried chilies or chili paste Adjust to taste
  • 1 tbsp Ground coriander
  • 1 tbsp Ground cumin
  • 1 tbsp Turmeric Powder is fine
  • 1 stick Cinnamon stick (optional) Adds a cozy flavor
  • 1 cup Toasted coconut (kerisik) or unsweetened shredded coconut Toast if not pre-toasted
  • 2 tbsp Brown sugar or palm sugar
  • 1 tbsp Salt Adjust to taste
  • 3 leaves Lime leaves or a little lime zest (optional) Brightens the dish

Method
 

Preparation
  1. Roughly chop onion (or shallots), garlic, ginger, and galangal if using.
  2. Add to a blender or food processor with lemongrass and chilies.
  3. Add a splash of water or a little coconut milk to help it blend.
  4. Blend until it looks like a thick, gritty paste.
Cooking
  1. Put the beef in the slow cooker along with the spice paste, coconut milk, toasted coconut, salt, sugar, and dry spices.
  2. If using lemongrass stalks, bruise them and add them in.
  3. Cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours.
  4. Remove the lid for the last 30 to 60 minutes to let the sauce reduce.
  5. Adjust seasoning as needed with more salt, sugar, or lime.

Notes

Leftovers taste even better the next day. Great served with steamed rice, cucumber salad, or flatbread.