Slow Cooker Beef Rendang
Slow Cooker Beef Rendang
Ingredients
- 1 onion, finely diced
- 1 tablespoon garlic and ginger paste
- 1 tablespoon tomato puree, heaped
- 1 tablespoon lemongrass paste, heaped
- 1 tablespoon garam masala, heaped
- 1 teaspoon chilli flakes
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 beef stockpot
- 3 tablespoons kecap manis
- 60 grams desiccated coconut, toasted
- 400 grams coconut milk, 1 tin
- 800 grams beef cheek, cubed, approximately 2 cheeks
- 1 lime, juice only
- 1 tablespoon sugar
Instructions
- 1
Add all of the ingredients, apart from the lime juice and sugar, into your slow cooker pot. This includes the finely diced onion, garlic and ginger paste, heaped tomato puree, heaped lemongrass paste, heaped garam masala, chilli flakes, turmeric, cinnamon, beef stockpot, kecap manis, toasted desiccated coconut, coconut milk, and cubed beef cheek.
⏱️ 5 min
- 2
Stir all the ingredients thoroughly within the slow cooker pot until well combined.
⏱️ 2 min
- 3
Place the lid on the slow cooker.
⏱️ 1 min
- 4
Cook on the high setting for four hours or the low setting for eight hours.
⏱️ 240 min
- 5
Once cooked, add the 1 tablespoon of sugar to the curry in the slow cooker.
⏱️ 1 min
- 6
Squeeze the juice from the 1 lime into the curry.
⏱️ 1 min
- 7
Stir the sugar and lime juice into the curry until combined.
⏱️ 1 min
- 8
Serve the Beef Rendang with a portion of rice. The beef should be tender and easily pull apart. Optionally, garnish with a lime wedge and some leaves (such as kaffir lime leaves) and a final squeeze of fresh lime juice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Rendang
- 1 onion, finely diced
- 1 tablespoon garlic and ginger paste
- 1 tablespoon tomato puree, heaped
- 1 tablespoon lemongrass paste, heaped
- 1 tablespoon garam masala, heaped
- 1 teaspoon chilli flakes
- 1/2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 beef stockpot
- 3 tablespoons kecap manis
- 60 grams desiccated coconut, toasted
- 400 grams coconut milk, 1 tin
- 800 grams beef cheek, cubed, approximately 2 cheeks
- 1 lime, juice only
- 1 tablespoon sugar
Instructions
- 1
Add all of the ingredients, apart from the lime juice and sugar, into your slow cooker pot. This includes the finely diced onion, garlic and ginger paste, heaped tomato puree, heaped lemongrass paste, heaped garam masala, chilli flakes, turmeric, cinnamon, beef stockpot, kecap manis, toasted desiccated coconut, coconut milk, and cubed beef cheek.
⏱️ 5 min - 2
Stir all the ingredients thoroughly within the slow cooker pot until well combined.
⏱️ 2 min - 3
Place the lid on the slow cooker.
⏱️ 1 min - 4
Cook on the high setting for four hours or the low setting for eight hours.
⏱️ 240 min - 5
Once cooked, add the 1 tablespoon of sugar to the curry in the slow cooker.
⏱️ 1 min - 6
Squeeze the juice from the 1 lime into the curry.
⏱️ 1 min - 7
Stir the sugar and lime juice into the curry until combined.
⏱️ 1 min - 8
Serve the Beef Rendang with a portion of rice. The beef should be tender and easily pull apart. Optionally, garnish with a lime wedge and some leaves (such as kaffir lime leaves) and a final squeeze of fresh lime juice.
⏱️ 3 min