Slow Cooker Beef Rendang

Ingredients

• •3 lb beef chuck roast, cut into 2-inch pieces
• •1 can (400 ml) coconut milk
• •1 onion, chopped
• •4 cloves garlic, chopped
• •2-inch piece fresh ginger, chopped
• •2 stalks lemongrass, tender parts sliced
• •2 tbsp sambal oelek
• •1 tbsp ground coriander
• •1 tsp ground cumin
• •½ tsp ground turmeric
• •2 tbsp brown sugar
• •2 tbsp lime juice
• •1 tsp kosher salt

Directions

1. 1Blend onion, garlic, ginger, lemongrass, sambal, coriander, cumin, turmeric, sugar, lime juice, and salt into a coarse paste.
2. 2Add beef, spice paste, and coconut milk to the slow cooker; stir until the beef is coated.
3. 3Cover and cook on LOW for 7 hours, until the beef is very tender.
4. 4Transfer the beef and sauce to a wide skillet, discarding any large lemongrass fibres.
5. 5Simmer over medium heat for 15–20 minutes, stirring often, until the coconut sauce clings to the beef.
6. 6Serve when the rendang is dark, glossy, and no longer soupy.

💡 The final stovetop reduction is essential; rendang should finish concentrated and almost dry, not like coconut beef stew.

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