Beef Rendang

Beef Rendang is a classic Indonesian stew in which beef is cooked in coconut milk for hours. An ideal recipe for the slow cooker.
5 hours and 20 min
Serves 4 people


  • 1 kg beef stew (blade steak)
  • 3 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp. ginger, finely chopped
  • 1 tbsp. lemongrass paste (or 1 lemongrass stem)
  • 1 tbsp. tamarind paste (online)
  • 2 chilli peppers, finely chopped
  • ½ tsp. turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. ground black pepper
  • 3 lime leaves
  • ½ l coconut milk
  • 1 bottle brown beer
  • olive oil
  • butter

To garnish:

  • 200 grams green beans
  • ½ tbsp. sambal
  • 1 onion, finely chopped
  • 100 grams jasmine rice
  • 1 cucumber
  • 2 tbsp. sushi vinegar


Step 1

Cut the beef into cubes of about 2 cm each. Season with cumin, cilantro and black pepper. 

Step 2

Choose the Brown/Sauté setting on the slow cooker and fry the meat in a little oil and butter until nicely browned on all sides. If necessary, work in two batches so you can arrange a single layer of meat in the pot at a time.

Step 3

Add the ginger and lemongrass and cook for 10 minutes. 

Step 4

Add the shallots, peppers and garlic and cook for a few minutes. 

Step 5

Add the turmeric, tamarind, beer and coconut milk and set the slow cooker to Slow Cook LO. Cook for at least 5 hours.

Step 6

At the end, add the lime leaves and simmer for another half hour.

Step 7

Serve with beans and sambal (cook the beans for 3 minutes in boiling water, fry the onion in some oil in a pan, add the sambal and stir in the beans), with jasmine rice and cucumber (sliced in long ribbons, which you let marinate for 30 minutes in 2 tbsp. of sushi vinegar).

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