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Easy Slow Cooker Beef Rendang Recipe with Creamy Coconut Milk for Perfect Tender Meat

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A comforting and flavorful slow cooker beef rendang made with creamy coconut milk, tender beef chuck, and a rich blend of spices. This hands-off recipe delivers melt-in-your-mouth meat with minimal prep.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into large cubes
  • 1 can (13.5 oz or 400 ml) full-fat coconut milk
  • 4 large shallots, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon galangal, grated (optional)
  • 3–4 dried red chilies, soaked and blended (or substitute with chili powder)
  • 2 stalks lemongrass, bruised and chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 4–5 kaffir lime leaves, torn (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt (to taste)
  • 2 tablespoons vegetable oil

Instructions

  1. Make the Spice Paste (15 minutes): Combine shallots, garlic, ginger, galangal, dried chilies, turmeric, coriander, and cumin in a blender or food processor. Add a splash of water to blend into a smooth paste.
  2. Sauté the Paste (5-7 minutes): Heat vegetable oil in a skillet over medium heat. Add the spice paste and cook, stirring often, until fragrant and oil separates from the paste.
  3. Prepare the Beef (5 minutes): Cut beef into 2-inch cubes and pat dry with paper towels.
  4. Combine Ingredients in Slow Cooker (5 minutes): Transfer sautéed spice paste to slow cooker. Add beef cubes, coconut milk, lemongrass, kaffir lime leaves, brown sugar, and salt. Stir gently to coat.
  5. Cook Low and Slow (6-8 hours): Cover and cook on low for 6 to 8 hours until beef is tender and shreddable. Alternatively, cook on high for 4 hours if short on time.
  6. Final Stir and Adjust (5 minutes): Remove lemongrass and lime leaves about 30 minutes before serving. Stir gently; if sauce is too thin, cook uncovered on high for 15-20 minutes to thicken. Adjust salt or sugar as needed.

Notes

Do not skip sautéing the spice paste as it unlocks deep flavors. Use full-fat coconut milk to prevent curdling. Dry beef cubes well before browning to enhance flavor. Remove lemongrass and lime leaves before serving. Let rendang rest 15 minutes after cooking for flavors to meld. Avoid overcrowding the slow cooker; fill only up to 2/3 capacity.

Nutrition

Keywords: beef rendang, slow cooker recipe, coconut milk, tender beef, Malaysian cuisine, easy dinner, slow cooker beef, creamy rendang

Find it online: https://crispcraving.com/easy-slow-cooker-beef-rendang-recipe-with-creamy-coconut-milk-for-perfect-tender-meat/