Authentic Indonesian Rendang: Slow Cooker or Stovetop Recipe for Tender Beef
I've honed my slow cooker skills over years of family meals, and the convenience never fails to impress. My latest creation, a rich Indonesian rendang, was a hit—though my stews remain favorites. It's a perfect way to mix things up.
Table of Contents
Indonesian Rendang in Coconut Milk
Rendang is a beloved Indonesian beef stew, slow-cooked in creamy coconut milk for deep flavor. If coconut isn't for you, my hearty hash recipes are excellent alternatives.
Preparation is straightforward, especially in a slow cooker, but I'll share both methods based on my tested approach.
Indonesian Rendang Ingredients (Serves 4)
±750 grams beef ribs (or stewing beef)
2-3 onions
4 garlic cloves
1 tablespoon grated ginger
2 bay leaves
Chopped lemongrass, about 1-1.5 tsp (from a jar like Go-Tan)
1 teaspoon galangal
1 teaspoon turmeric
400 ml coconut milk
Salt to taste
1 teaspoon cumin
Little oil
1 teaspoon coriander seed
2 teaspoons sambal (I prefer manis)
How to Prepare Indonesian Rendang
Seared meat adds superior flavor and texture, as I've found in countless batches, but it's optional for speed.
Cut beef ribs into pieces or use meat scissors for ease
Chop onion; mince or press garlic
Heat oil in a pan; sauté onion and garlic until translucent
Brown meat briefly on all sides
Proceed to slow cooker or stovetop method
Slow Cooker Method
Mix ginger, lemongrass, galangal, turmeric, salt, cumin, coriander, and sambal; add to slow cooker
Add browned meat; stir briefly
Pour in coconut milk
Add bay leaves in a tea egg
Cook on low for 8 hours
Stovetop Method
Mix galangal, turmeric, salt, cumin, coriander, and sambal
Stir into meat in pan; fry well
Add coconut milk, lemongrass, and ginger
Add 2 bay leaves
Cover and simmer gently for 2.5-3 hours, stirring occasionally
Adjust salt to taste after cooking. In my experience, this ensures perfect seasoning.
Enjoy your rendang! Share your results—I'd love to hear how it turned out.
