Rendang Padang - Indonesian Beef Curry (Slow Cooker)

Total Time
Prep 30 mins
Cook 7 hrs 30 mins

This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.

Ingredients Nutrition


  1. Put the beef in the slow cooker.
  2. In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
  3. Puree until smooth, then pour over the beef.
  4. Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
  5. The beef will be tender and the sauce will be dark brown.
  6. Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
  7. Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
  8. Stir in the sugar and season with salt to taste.
  9. Serve over steamed rice.
Most Helpful

1 5

I LOVE beef rendang... And this didn't taste anything like it. WAY WAY WAY too sour. I couldn't do anything to take out the sour. Maybe 1/2 a teaspoon of tamarind would have been enough, but 1/3 is WAY too much. It's all you can taste. I threw out the whole thing.

1 5

I have to agree with the other poster. This was just way too sour! Perhaps, there is an error with the amount of tamarind that is suppose to be added?

2 5

I love curries and v much looked forward to trying this one. Sadly, I was rather disappointed. Perhaps tamarind pastes differ in strength, but as I diligently added the 1/3cup, I knew it was way too much... If I try this again, I will halve the tamarind (which I love). However, with 1/3 cup, this was rather overpoweringly sour with a hint of bitter. Will re-rate if I make it again.