Recipe: Indonesian Beef Rendang


This is the best slow cooker beef rendang recipe out there. Spicy, aromatic and fresh despite its long cooking time. Make sure you get your hands on a decent piece of beef and invite all the family round to sample this fragrant, thick, curry. If you haven't tried it before, it's a great gateway into Indonesian cooking and a guaranteed crowd pleaser.



  • 2 red onion
  • 1 chunk of root ginger
  • 4 cloves of garlic
  • 2 red chillies
  • 2 sticks of lemongrass
  • 6 kaffir lime leaves
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 1 tsp ground turmeric


  • 1 shot of groundnut oil
  • 1 kg beef shin, cubed
  • 400 ml full fat coconut milk
  • 100 g desiccated coconut
  • 1 cinnamon stick
  • 1 tbsp salt


  • 1 tbsp tamarind paste
  • 1 bunch of fresh coriander
  • 2 spring onions (optional garnish)
  • 400 g Thai Fragrant Rice
Sear the Beef

Step 1

Sear The Beef

Cut the beef into bite-sized pieces and flash fry in batches in a clean pan with the groundnut oil to get a bit of golden colour. Transfer the beef to a slow cooker once it’s coloured to make space to brown off more.

Blitz the Curry Paste

Step 2

Blitz The Curry Paste

Peel and roughly chop the onion, garlic, ginger, lemongrass and chillies. Throw them all into the food processor with the kaffir lime leaves, spices and palm sugar. Blitz to a paste and start to fry in the beef pan with a little more groundnut oil for 2-3 minutes.

Slow Cook

Step 3

Slow Cook

Scrape the paste into the slow-cooker and add the coconut milk, desiccated coconut, cinnamon stick, salt and 100ml of water. Cook on a low heat for 6 hours until the beef is really tender.


Step 4


Finish the curry with tamarind and fresh coriander then serve with steamed rice and some freshly finely sliced spring onion and red chilli. Serves 4



I flavored my rice to go with it, but this was a big hit in the house! Thanks Sorted!


One of my absolute favourite Sorted recipes. Perfect every time!


This is Sorted's recipe and it was sooooo good!!!! I served it with steamed rice and toasted chilli peanuts!!


I do not own a slow cooker however, I really wanted to try this recipe. I remember when I was young and my granny used to sit on the floor grinding fresh coconut creating the base for curries. Modern day life makes it easier to just pick up a packet mix of spices and put that to use. I feel like when one loses the family secrets and recipes they also lose basic knowledge. Losing that family knowledge is one of the things I regret the most. I tried this in the pressure cooker and it was really tasty. I think it would have been better if I hadn't replaced some of the fresh herbs for dry spices. I enthusiastically lifted the food processor lid to take a wiff of the spices and regretted it due to the spicy chilly/onion :P Thanks for the recipe! :D


I have been dying to try this dish for such a long time and this version does not look difficult. I don't have a slow cooker. What oven temperature do you recommend? 120C? 150C?

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