Chef's CornerDesiree Brassert

Slow Cooker Beef Rendang

Chef's corner headerLet your slow cooker do the work by simmering affordable cuts into rich and flavorful stews. Bold and exotic flavors come together in this beloved Indonesian curry.

For 6 to 8 large portions

  • 2 kilos of beef chuck or lomo de res, cut into 2 inch cubes
  • 2 tablespoons of coconut oil or vegetable oil
  • 1 stick of cinnamon
  • 3 cloves
  • 1 teaspoon fennel seeds
  • 5 cloves garlic
  • 1 medium onion
  • 2 stalks of lemongrass, white part
  • 1 small knob of ginger
  • 3 tablespoons of grated coconut
  • 1 cup coconut milk
  • 2 tablespoons of tamarind juice
  • 1/3 cup bown sugar
  • Salt and pepper to taste


  1. Rince and dry beef cubes and brown in oil on all sides.
  2. Meanwhile dry fry the cinnamon, cloves and fennel seeds in a small pan.
  3. Crush with mortar and pestle and place in food processor with onion, ginger, lemongrass and garlic.
  4. Pulse until well chopped and place into slow cooker with meat, coconut milk, tamarind, brown sugar, salt and pepper.
  5. Cook on high for 2 hours or low for 4 hours and checking and stirring occasionally.
  6. Enjoy with jasmine rice and ice cold beer.