Crock Pot Beef Rendang

This Crock Pot Beef Rendang is a rich and deeply spiced recipe, which uses beef chuck and coconut milk. It’s a classic, foolproof recipe, ready in about 4 hours and 50 minutes.

Crock Pot Beef Rendang Ingredients

The Paste:

• 6 lemongrass stalks, white part only, thinly sliced
• 1 onion, roughly chopped
• 2-inch piece 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 tablespoons coconut sugar
• 2 teaspoons salt
• 4 turmeric leaves, thinly sliced
• 10 kaffir lime leaves, thinly sliced
• 2.2 lb beef chuck (1 kg), cut into 2-inch pieces

Seasoning and Thickening:

• 1 cup coconut milk (250 ml)
• 1 tablespoon cornstarch
• Juice of ½ lime

How To Make Crock Pot Beef Rendang

1. Blend the paste: Combine lemongrass, onion, ginger, and garlic in a grinder. Blend into a fine paste, adding a splash of water if needed. Set aside.
2. Cook the spices and paste: In a pan over medium heat, toast the cinnamon stick, cloves, cardamom pods, and star anise until fragrant. Add the blended paste, curry powder, cayenne, and turmeric. Cook for about 10 minutes, stirring occasionally, until the paste thickens.
3. Prep the slow cooker: Lightly spray the crock pot with oil. Add the cooked spice base, water, coconut sugar, salt, turmeric leaves, and kaffir lime leaves. Stir to combine, then add the beef and coat thoroughly.
4. Slow cook: Cover and cook on High for 4 hours, stirring gently after 2 hours.
5. Thicken the sauce: Mix coconut milk with cornstarch in a bowl. Remove the lid, pour the mixture into the slow cooker along with lime juice. Stir gently and continue cooking on High for another 20–30 minutes, uncovered, until the sauce thickens. Adjust seasoning if needed.

Recipe Tips

• Can I make beef rendang in a crock pot?
  Yes, this version is adapted perfectly for the slow cooker while preserving authentic flavor.
• What cut of beef works best?
  Use beef chuck—it becomes tender and flavorful after slow cooking.
• Do I need turmeric and kaffir lime leaves?
  They’re key to traditional flavor, but if unavailable, use a few extra bay leaves and lime zest as a substitute.
• Can I tone down the heat?
  Yes—reduce or omit the cayenne pepper if you prefer milder heat.
• What rice is best with rendang?
  Serve with steamed glutinous rice or plain jasmine rice to soak up the sauce.

What To Serve With Beef Rendang

Rendang is traditionally served with rice, but here are a few complementary sides:

• Steamed jasmine or glutinous rice
• Roti or flatbread
• Pickled vegetables (acar)
• Cucumber salad
• Sauteed greens (like spinach or bok choy)

How To Store Beef Rendang

Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen over time.

Freeze: Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Beef Rendang Nutrition Facts

• Calories: 460.5
• Carbohydrates: 19.2g
• Protein: 34.9g
• Fat: 29.4g
• Saturated Fat: 16.2g
• Cholesterol: 114.8mg
• Sodium: 944mg
• Potassium: 929.2mg
• Fiber: 5g
• Sugar: 4.1g
• Calcium: 115.6mg
• Iron: 8.9mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought rendang paste?
Yes, to save time you can use pre-made paste, but the flavor won’t be as fresh and layered.

Why is my rendang not thickening?
Be sure to cook uncovered during the final stage and use the cornstarch mixture to help thicken.

What’s the difference between rendang and curry?
Rendang is drier and more intense in flavor, reducing slowly until the sauce clings to the meat.

Can I make this ahead of time?
Absolutely! Rendang tastes even better the next day as the spices deepen.

Is rendang spicy?
Traditionally yes, but you can adjust the cayenne pepper to suit your preference.

Try More Recipes:

• Crock Pot Beef Prime Rib Roast
• Crock Pot Beef Pot Pie
• Crock Pot Beef Pho