Beautifully fragrant and mildly spiced so it’s not too hot for the kiddies. This dish is perfect to warm those tummy’s on cold winter nights.
Submitted by Jarrah King
Slow Cooked Beef Rendang
Beautifully fragrant and mildly spiced so it’s not too hot for the kiddies. This dish is perfect to warm those tummy’s on cold winter nights.
Serving: 4
Ingredients
- 600-800g Diced beef
- 1 jar of rendang paste
- 2 x carrots peeled and chopped
- 1 sweet potato peeled and chopped
- 1tsp parsley
- 1x tsp thyme
- 1x bay leaf
- 1 cup chicken stock
- 1 tin of coconut cream
- Season salt and pepper
Instructions
- Place All ingredients into slow cooker and cook on low for 6-8 hours.
Notes
- If sauce needs thickening add 1tbs of corn four to 2tbs of water and mix well. Add to the sauce and stir till thick.
- Serve with greens and steamed rice
- I used the brand Ayam for the rendang sauce
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This was very tasty! It was the first time I’ve tried cooking a rendang curry and I was very happy with it! I added some extra veggies and served with brown rice. My toddler was happy to eat it too!
Awesome, simple recipe, thank you. I coat the beef in flour seasoned with salt and pepper and fry it up to seal the meat before adding to the slow cooker. I’ve also used leftovers to make the most delicious Beef Rendang pies. Thanks for the great recipe!
ok to use blade/chuck steak? I’m from Australia??
I would Doug 🙂
We made this for dinner last night.
Everyone including the kids ate it. We served it with rice and steamed peas and corn on the side. It was very nice although I think I will add a handful of raisins to the sauce next time.
This was delicious. I used beans instead of sweet potato. Whole family enjoyed it and we have enough for dinner tomorrow night also.
I’m just making this today. Smells delicious. Really nice and easy to prepare.
Looking forward to dinner tonight.
Ah-mazing & delicious all the family enjoyed this mildly spicy dish!
Absolutely delicious and so easy to make, definitely one of my new favourite recipes.
I made this for dinner tonight and it was a huge hit!!! Hubby had 3 bowls!
It was absolutely delicious!
great recipe thank you My husband and I loved it
We loved it!
Not overly spicy at all ?
& my “I don’t like curries” groom ate every last little bit lol lol
Thanks for your recipe Jarrah ?
This was super easy and very tasty! My ‘I’m not a fan of curries’ devoured it and asked for seconds lol this is a very yummy recipe, I didn’t add anything extra. I felt it didn’t need anything else 🙂
Can this recipe be doubled to serve more people?
I don’t see why not Marcia 🙂
Really yummy. I went with Paulene’s alterations, basically added dry chicken stock no extra fluid. Turned out saucy enough, just served with rice and crusty bread. We loved it. Gonna make it again.
Very tasty, we added some sambal oelek when serving to spice it up a bit more.
Made this yesterday for dinner tonight, great tasting recipe & will be making again. Thank you ?
First time I’ve ever made an Indian curry dish as hubby & I don’t like spicy food. This was fall apart delicious after 9hrs cooking on a mix of high for 2hrs then low 7hrs. Even hubby, being somewhat sceptical, cleaned up his plate !! Wld make it again.
my teenagers and i loved this dish, there was clean bowls all round defiantly will be make this again, we just loved it.
i used a 400ml can of coconut cream, and add extra onion and celery to the recipe along with the vegies asked for ( i was just using up my vegie i had), this is very saucy, so i cooked it with the tea towel trick and i did end up using the corn flour to thicken it, served with rice and pupadums.
This was easy to make and very tasty, enjoyed by all who had it. I used AYAM Rendang sauce as I could not find paste anywhere – the recipe seems to use the two terms interchangeably?? Really great and no real hint of spice for those who hear the word curry and think firetruck. Thanks for a great recipe
Would I be able to use normal cream instead of coconut milk? Or would it ruin the flavor? My daughter is allergic to coconut but we would love to try this dish!
If you did that be sure it’s cooking cream to lesson risks of it splitting 🙂
I made this tonight very yummy. I coated the beef with corn flour like we do for the Mongolian beef and browned it. I also fried off the paste and added all the other ingredients in frying pan to heat them up and added to slow cooker. It worked it wasn’t watery at all.
I’ve had this many times, it’s delicious. My partner and I love spicy so I add chilli as well to add a bit more heat.
So do I add the whole jar of paste 185g thanks cooking it tonight
Made this today. Wow so much flavour. Was a definite hit and on the make again list.
WOW!!.. this recipe is packed full of flavour!…. My local takeaway where I usually get this doesn’t even come close to this. I recommend trying this wholeheartedly.
What paste did you use? I live in NZ Making for the first time tonight. And do you add the whole 185g? So exited i love all your recipes so far
Hi Sharnah, I believe Nikki helped you with the answer to this on our group did she? Let me know if you still needed further help though 🙂
How many people does this recipe serve please?
Recipe states serves 4 🙂
This is one of my favourites, tastes so delicious ??
used a whole jar and OMG it was so hottttt ? next time maybe only 1 or 2 TBSPs ?
Hey Nadene, what size jar did you use 🙂
Very very tasty with melt in the mouth beef. Next time though I will add some chilli for a little more kick