This Crock Pot Indonesian Rendang Beef features tender beef simmered in a rich, spicy coconut sauce with aromatic spices. Perfect for a flavorful dinner, it’s an easy recipe that blends authentic Indonesian tastes into a healthy, slow-cooked meal.
Why You’ll Love This Recipe
This crock pot Indonesian rendang beef is a flavorful, healthy dish that transforms tender beef into a rich, spicy delight with a creamy coconut sauce and aromatic spices, perfect for an authentic Indonesian dinner. Easy to prep and hands-off with slow cooking, it’s packed with protein and bold flavors. Versatile—serve with rice or veggies—this recipe offers a guilt-free indulgence that’s both delicious and exotic.
Recipe Tips and Tricks
- Marinate Beef: Enhances flavor and tenderness.
- Toast Spices First: Boosts the aromatic profile.
- Use Full-Fat Coconut Milk: Creates a richer sauce.
- Check Doneness: Beef should be fork-tender.
- Reduce Sauce: Simmer to thicken if needed.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows flavors to meld.
- Serve Warm: Maximizes the beef-sauce contrast.
- Store Sauce Separately: Keeps beef moist if needed.
- Adjust Spice: Taste and tweak chili to preference.
Crock Pot Indonesian Rendang Beef
Spicy Indonesian rendang beef, tender crock pot delight.
Ingredients
- 1 can (14 oz) coconut milk
- 1 large onion
- 1 tbsp grated ginger
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp turmeric
- 2 stalks lemongrass
- 2.5 lbs beef chuck roast
- 4 cloves garlic, minced
- 4 red chilies
Instructions
- Prep the Beef: Cut beef chuck roast into 2-inch chunks and season with salt.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and grated ginger for 1 minute.
- Toast Spices: Add turmeric and sliced red chilies to the skillet, cooking for 30 seconds until fragrant.
- Transfer to Slow Cooker: Transfer onion mixture to the slow cooker. Add beef chunks.
- Prepare the Sauce: Bruise lemongrass stalks and add them to the slow cooker. Pour in coconut milk and stir to combine.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender.
- Check Doneness: Ensure the beef is fully cooked and the sauce is well-blended.
- Reduce the Sauce: Remove the lid and cook on high for 10-15 minutes to thicken the sauce, removing lemongrass before serving.
- Rest the Dish: Let the rendang beef rest for 10 minutes with the lid off to allow flavors to meld.
- Serve and Enjoy: Serve warm with rice or vegetables, and savor this spicy, aromatic delight!
Notes
- Marinate beef for flavor; toast spices for depth.
- Use full-fat coconut milk for richness; adjust chili to taste.
- Store leftovers promptly to maintain freshness; reheat with water to restore consistency.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 538Total Fat 32gSaturated Fat 13gTrans Fat 2gUnsaturated Fat 17gCholesterol 160mgSodium 556mgCarbohydrates 14gFiber 1gSugar 5gProtein 49g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (2.5 lbs): Boneless, cut into chunks for tenderness.
- Coconut Milk (1 can, 14 oz): Full-fat for creaminess.
- Lemongrass (2 stalks): Bruised for aromatic flavor.
- Red Chilies (3-4): Fresh, sliced for heat; adjust to taste.
- Onion (1 large): Chopped for savory base.
- Garlic (4 cloves): Minced for aromatic depth.
- Ginger (1 tbsp, grated): Fresh for zesty flavor.
- Turmeric (1 tsp): Ground for earthy color.
- Olive Oil (1 tbsp): For sautéing.
- Salt (1 tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Beef Swap: Use lamb or chicken; adjust cooking time.
- Milk Swap: Replace coconut milk with heavy cream.
- Chili Swap: Use dried chilies or chili paste.
- Lemongrass Swap: Use lemongrass paste if fresh isn’t available.
- Spice Swap: Add cumin or coriander for variety.
- Oil Swap: Use coconut oil or omit for oil-free.
- Veggie Add-In: Include bell peppers or potatoes.
- Low-Sodium: Reduce or skip salt based on ingredients.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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