Indonesian Rendang Beef Skewers (Slow Cooker)

Name: Indonesian Rendang Beef Skewers (Slow Cooker)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2½ lbs (1150 g) beef chuck, cut into 1½-inch (4 cm) cubes, trimmed of excess fat, patted dry; 13½ fl oz (400 ml) unsweetened coconut milk (full-fat); 3 whole (90 g) fresh red chilies, stems and seeds removed (keep for spice, or remove for milder heat); 5 cloves (25 g) garlic cloves, peeled; 1½ tbsp (20 g) fresh ginger root, peeled and roughly chopped; 2 stalks (60 g) lemongrass stalks, white and pale green parts only, roughly chopped; 1 tsp (3 g) ground turmeric; 3 whole (75 g) shallots, peeled and roughly chopped; 1½ tbsp (22 ml) fish sauce (nam pla); 1 tbsp (12 g) packed brown sugar; 1 tbsp (15 ml) neutral oil (vegetable or peanut); 2 tbsp (30 ml) fresh lime juice; ¾ tsp (4½ g) kosher salt; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender beef chuck threaded onto skewers and slow-cooked in a rich, aromatic rendang sauce made with coconut milk, red chilies, lemongrass, garlic, ginger, and turmeric. The low, long cooking transforms tough cut into melt-in-your-mouth meat coated in a deeply spiced paste. Serve over rice or with crusty bread to soak up the glossy sauce.

Prep: 25 min
Cook: —
Wait: 8 hr
Total: 8 hr 25 min
Makes: 4 skewers, serves 4

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Ingredients

4 servings

2½ lbs (1150 g) beef chuck, cut into 1½-inch (4 cm) cubes, trimmed of excess fat, patted dry
13½ fl oz (400 ml) unsweetened coconut milk (full-fat)
3 whole (90 g) fresh red chilies, stems and seeds removed (keep for spice, or remove for milder heat)
5 cloves (25 g) garlic cloves, peeled
1½ tbsp (20 g) fresh ginger root, peeled and roughly chopped
2 stalks (60 g) lemongrass stalks, white and pale green parts only, roughly chopped
1 tsp (3 g) ground turmeric
3 whole (75 g) shallots, peeled and roughly chopped
1½ tbsp (22 ml) fish sauce (nam pla)
1 tbsp (12 g) packed brown sugar
1 tbsp (15 ml) neutral oil (vegetable or peanut)
2 tbsp (30 ml) fresh lime juice
¾ tsp (4.5 g) kosher salt
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (5)

Slow cooker (5–6 quart)
Food processor or blender
8 skewers (bamboo or metal)
Large bowl
Paper towels

Steps

Before you start

Soak 8 bamboo or metal skewers in water for 30 minutes if using bamboo
Cut beef into 1½-inch (4 cm) cubes and pat dry with paper towels
Have all aromatics (garlic, ginger, lemongrass, chilies) ready to blend into a paste

1
Blend the rendang paste
- In a food processor or blender, combine the red chilies, garlic, ginger, lemongrass, shallots, turmeric, fish sauce, brown sugar, salt, and 3 tablespoons (45 ml) of the coconut milk.
- Pulse and blend until you have a thick, spreadable paste with no large chunks—about 1–2 minutes.
- If the mixture is too thick, add 1–2 tablespoons more coconut milk to help it blend smoothly.
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Ready when: Paste is thick and chunky-smooth, with no large pieces of lemongrass or ginger visible
Tip: Don't over-blend into a completely smooth purée—a slightly textured paste adds more body to the sauce.
2
Thread beef onto skewers
- Divide the beef cubes evenly among the 8 skewers, packing the pieces close together (3–4 pieces per skewer).
- Leave about ½ inch (1 cm) at each end for handling.
- Set the skewers aside on a large plate or tray.
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Ready when: All beef is threaded evenly, pieces are touching
Tip: Dry beef cubes help the rendang paste adhere better during slow cooking.
3
Build the slow cooker base
- Lightly oil the slow cooker insert.
- Spread a thin layer of the rendang paste on the bottom (about 2 tablespoons / 30 ml).
- Arrange the beef skewers in a single layer or overlapping slightly, standing upright or laying flat depending on your cooker shape.
- Spoon the remaining rendang paste evenly over the beef, coating all sides.
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Ready when: Beef is coated with paste; no bare patches
Tip: The paste will seem dry, but the coconut milk and beef juices will create sauce as it cooks.
4
Add coconut milk and cook low
- Pour the remaining coconut milk (about 10.5 fl oz / 310 ml) around the beef, avoiding pouring directly over the top if possible to keep the paste layer intact.
- Cover and cook on LOW for 8 hours.
- The beef should be fork-tender and the sauce should be glossy and slightly thickened from the fat and gelatin released by the meat.
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Ready when: Beef yields easily to a fork; sauce coats the back of a spoon and is rich, amber-brown
Tip: Resist lifting the lid; each peek adds 15–20 minutes to cooking time. At 6 hours, you can gently stir once if you like, but it's not necessary.
5
Finish with lime and herb
- Carefully remove the skewers and set them on a serving platter, spooning extra sauce from the slow cooker over them.
- Stir the lime juice into the remaining sauce in the cooker.
- Taste and adjust salt if needed.
- Pour the finished sauce into a small serving bowl or drizzle over the skewers.
- Garnish with cilantro if using.
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Ready when: Sauce is well combined and tastes bright and spiced
Tip: Add lime juice after cooking to preserve its fresh flavor rather than letting it cook down for hours.

Good to know

Tips

Rendang improves with time. If possible, cook it a day ahead, cool it completely, refrigerate overnight, and reheat gently. The flavors deepen and meld overnight.
For a restaurant-style, thickened sauce, after the 8 hours of cooking, set the slow cooker to HIGH, uncover it, and let it bubble for 30–45 minutes to reduce and concentrate. The sauce will become glossy and cling to the meat.
Serve with jasmine rice, rice noodles, or flatbread to soak up the sauce. A side of sambal (chili paste) on the table lets guests adjust heat level.
If your slow cooker runs hot, start checking the beef at 7 hours. Overcooking beef chuck past very tender will cause it to shred apart and lose structure on the skewer.

Make ahead

"You can blend the rendang paste up to 2 days ahead and store it in an airtight container in the refrigerator. On serving day, cube and dry the beef, thread it onto skewers, and begin cooking. The skewers can also be prepped (threaded with beef) up to 4 hours ahead and refrigerated, covered."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 3 days; reheat gently in a 300°F (150°C) oven for 15–20 minutes or in a skillet over medium-low heat, stirring occasionally, until warm through. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the refrigerator and reheat as above."

Substitutions

lemongrass stalks → 1 tbsp (5 g) grated lemon zest plus 1 tbsp (15 ml) fresh lemon juice. Lemongrass is key to rendang's flavor, but if unavailable, citrus approximates the brightness. Add the zest with the other aromatics and stir in the juice at the end.
fresh red chilies → 1½ tsp (3 g) red chili flakes or ½ tsp (1 g) cayenne pepper mixed with a pinch of paprika. Use fewer seeds if you prefer mild heat, or increase if you like more spice. Dried chili flakes work but lack the fresh fruitiness of fresh chilies.
fish sauce (nam pla) → 1½ tbsp (22 ml) soy sauce plus ½ tsp salt. Fish sauce is authentic and adds umami; soy sauce is a milder substitute. Skip it entirely if you prefer, though the depth will be less pronounced.
unsweetened coconut milk (full-fat) → Thin coconut milk mixed with ¼ cup (60 ml) heavy cream or full-fat Greek yogurt stirred in at the end. A blend of thin coconut milk and dairy creates a creamy, less rich sauce while maintaining the coconut flavor. Add yogurt only after cooking to avoid curdling.