Serves 4
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Leaving this beef rendang to simmer will bring out all the flavours you would want in a simple one-pot dish. It’s fragrant, spicy, and undeniably tender – best served with some warm rice.


  • ½ cup (40 g) desiccated coconut
  • 10 cm (4-inch) stick fresh lemon grass (20 g), chopped finely
  • 1 tbsp finely grated fresh ginger
  • 4 cloves garlic, quartered
  • 3 fresh long red chillies, chopped coarsely
  • 1 medium brown onion (150 g), chopped coarsely
  • 1½ tbsps olive oil
  • 800 g (1½ pounds) beef chuck steak, cut into 5 cm (2-inch) pieces
  • 2 tsps ground coriander
  • 1 tbsp grated palm sugar
  • 1 tbsp tamarind puree
  • 1 cinnamon stick
  • 1 cup (250 ml) coconut milk
  • 2 tbsps fresh micro herbs, to serve
  • 1 green onion (scallion), sliced thinly, to serve
Process coconut, lemon grass, ginger, garlic, chilli, brown onion and oil until smooth.

Heat a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook paste, stirring, for 5 mins or until well toasted and fragrant. Add beef; cook, stirring, for 8 mins or until browned.

Add remaining ingredients to cooker; stir to combine. Cook, covered, on low, for 8 hours. Season.
Serve rendang topped with micro herbs and green onion.

Accompany with flatbread or steamed rice mixed with red lentils. Suitable to freeze at the end of step 3.

Photo and recipe: bauersyndication.com.au

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