Description
Warm up your chilly evenings with this irresistible Winter Slow Cooker Malaysian Beef Rendang. Tender chunks of beef simmer slowly in a rich, aromatic coconut milk sauce infused with vibrant spices. This dish is not only a feast for the senses but also an experience that fosters connection around the dinner table. Perfect for potlucks or cozy nights in, serve it over jasmine rice or with crusty bread for a meal that promises comfort and satisfaction.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 2-inch pieces
- 1 can (14 oz) full-fat coconut milk
- 3 shallots, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 3 tbsp chili paste (Sambal Oelek)
- Salt to taste
Instructions
- Finely chop shallots, garlic, and ginger.
- In a food processor, blend chopped ingredients with coriander powder, cumin powder, turmeric powder, and chili paste until smooth. Add a splash of coconut milk if needed for blending.
- In a skillet over medium-high heat, sear the beef chuck roast in oil until browned on all sides.
- Transfer the seared beef to the slow cooker. Pour in remaining coconut milk and add spice paste; stir to coat.
- Cover and cook on low for 6 to 8 hours until the beef is fork-tender.
- Shred the beef in its sauce before serving over jasmine rice or with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg