Rendang has long been a dish that symbolizes patience and tradition, slow-cooked to perfection with layers of deep, aromatic flavors. Traditionally, making rendang involves constant stirring and careful heat control, ensuring that the coconut milk and spices transform into that signature thick, caramelized coating.
But let’s be honest—life gets busy, and standing over a hot stove for hours isn't always an option. That’s why I decided to adapt my method, using a slow cooker to take care of most of the heavy lifting while still staying true to the flavors and textures that make rendang special.
This version still honors the rich heritage of rendang, believed to have originated from the Minangkabau people of Indonesia, later becoming a beloved staple in Malaysia and Singapore. The slow cooker allows the beef to gently braise in coconut milk and rempah (spice paste), soaking up all the flavors over time.
Once it’s tender, a final reduction on the stove helps achieve that deep brown, almost dry consistency that defines a proper rendang. And because I love a little twist, I serve mine with oven-baked mashed potatoes instead of the usual rice—it’s rich, creamy, and soaks up that glorious rendang sauce beautifully.
If you’ve always wanted to try making homemade rendang but felt intimidated by the process, this is your chance. The slow cooker does the work while you go about your day, filling your kitchen with an irresistible aroma.
Whether it’s for a cozy meal or a special occasion, this dish brings the soulful, comforting taste of rendang to your table with much less effort. So give it a go—you might just find yourself making rendang more often than you ever imagined!
Ingredients:
(Serve 8)
Beef:
Beef Chuck Diced, 500g
Beef Short Ribs, 500g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Coconut Oil, 2 TBSP
Rempah & Stew :
Dried Chilies, 20g
Shallots, 8
Garlic, 5 Cloves
Turmeric, 3"
Ginger, 2"
Galangal, 2"
Lemongrass White Part, 3 Stalks
Kaffir Lime Leaves, 4
Coconut Milk, 400g
Coconut Cream, 400g
Bay Leaves, 2
Spice Blend:
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TBSP
Fennel Seeds, 1 TBSP
Rendang:
Kerisik Homemade, 1 TBSP
Tamarind Juice, 1 TBSP
Gula Melaka, 1 TBSP
Oven Baked Mashed Potatoes, For Serving
Scallions Coarsely Sliced, For Garnishing
Equipment:
Blender
Heavy Pot
Spice Grinder
Cast Iron Skillet / Pan
Slow Cooker
Directions:
Please visit my "Daging Rendang" page for the kerisik recipe.
Prepare the beef.
Season the beef with salt, pepper and mushroom powder.
Mix to combine well.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the chuck.
Sear until crispy brown on all sides.
Transfer to a slow cooker.
Followed by the short ribs as well.
Prepare the rempah and stew.
Soak dried chilies in some hot water until hydrated.
Deseed the dried chilies; drain and reserve the soaking liquid.
Transfer the chilies, some of the soaking liquid and the rest of the ingredients (except coconut milk, cream and bay leaves) to a blender.
I am just using my hand blender to blitz everything until smooth.
Set it aside until ready to use.
In the same skillet over medium heat, deglaze with the remaining soaking liquid.
Add in the rempah.
Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red.
Add in coconut milk and coconut cream.
Stir to combine well.
Carefully transfer everything to the slow cooker.
Add in the bay leaves and stir to combine well.
Cover and cook on high for 8 hrs or until the beef is soft and tender.
In the meantime, prepare the spice blend.
In a skillet over medium heat, add coriander, cumin and fennel.
Toast until aromatic.
Transfer to a spice grinder and blitz until powder forms.
Set it aside until ready to use.
Prepare the rendang.
After 8 hrs, transfer the beef stew to a heavy pot over medium heat.
Add in the spice blend, karisik, gula melaka and tamarind juice.
Stir to combine well.
Bring it up to a simmer.
Cover and cook until thickened.
*Stir frequently to prevent burning.*
The stew should turn a dark shade of brown.
The liquid should almost evaporate, forming a thick paste.
I like to remove the pot from heat, pull the chuck apart into smaller pieces and discard the bones.
Return to heat.
Taste and adjust for seasonings with gula melaka and salt.
Serve with some oven baked mashed potatoes.
Garnish with some scallions.
Serve immediately.
To make oven baked mashed potatoes:
Add large pinches of sea salt to a baking dish. Place the potatoes over the salt. Poke some holes in the potatoes with a fork. Wack into a preheated 200 degree celsius or 400 fahrenheit oven and bake for 1 hr or until the potatoes are soft and tender. Slice the potatoes in half and press them thru' a sieve into a pot. Add some butter and milk. Cook and mix until light and fluffy. Season with salt, white pepper and nutmeg.
Mashed potatoes and rendang work so well together...
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