Slow Cooker Beef Rendang Curry

overhead view of half eaten beef rendang with rice.

4.75 from 4 votes

Slow Cooker Beef Rendang Curry

Preserving the wonderful essences of rendang, this slow cooker recipe is a simplified and easier way for you to enjoy rendang. Tender beef in creamy curry sauce with a wonderful citrusy-lemongrass flavour and a touch of heat. Super yum!

Prep Time20

Cook Time4 30

Servings: people

Author: Bea & Marco

Ingredients

The Paste

6 lemongrass, the white part , thinly sliced
1 onion , roughly chopped
2 inch ginger , roughly chopped
6 garlic cloves

Spices

1 cinnamon stick
1 star anise
4 cardamom pods
4 cloves
¼ cup curry powder (25 g)
½ tablespoon cayenne pepper powder
1 teaspoon turmeric powder

The Main

½ cup water (125 ml)
2 tablespoon coconut sugar
2 teaspoon salt
4 turmeric leaves , thinly sliced
10 kefir lime leaves , thinly slices
2.2 lb beef chuck (1 kg), cut into 2 inch (5 cm) pieces

Seasoning And Thickening

1 cup coconut milk (250 ml)
1 tablespoon corn starch
½ lime , squeeze the juice

Instructions

The Base

Blend all the paste ingredients in a grinder into a fine paste. Use a splash of water if needed to help the blending process. You might need to do this is batches, depending on how big your grinder is. Set aside.
We'll start with the spices ingredients. Heat a pan on medium heat with some oil. Add in bruised cinnamon stick, cloves, cardamoms and star anise. Cook until the spices release their fragrances.
Add in the rest of the spices ingredients together with the blended paste and continue cooking for 10 minutes, until the paste becomes thick. Stir now and then.

Cooking

Spray the inside of the slow cooker pot with some oil. Add in cooked base and the all of the main ingredients except meat. Mix everything well. Now add in the meat and coat the pieces well with the mixture.
Close the lid. Cook on high setting for 4 hours. Gently give everything a mix with a spatula after 2 hours.

Seasoning And Thickening

Add coconut milk and corn starch into a bowl and mix well. Set aside.
Remove the slow cooker lid. Pour the coconut milk mixture into the pot together followed by lime juice. Gently mix everything well. Continue cooking for another 20-30 minutes on high setting without the lid, until the sauce thickens. Adjust seasonings if needed. Serve with some steamed glutinous rice or white rice. Enjoy!

Nutrition