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Simple Beef Rendang (Thermal Cooker Method)

This simplified beef rendang is perfect for the Billyboil Thermal Cooker. It gently cooks over hours without extra energy, developing rich, authentic flavors with minimal effort.
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Ingrediant: Beef
Course: Main
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 30 minutes
Thermal Cooking Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4 servings

Equipment

  • Billyboil Thermal Cooker 4.5L

Ingredients

Rendang Base

  • 1 kg beef chuck cut into 3–4 cm cubes
  • 400 ml coconut milk
  • 2 tbsp vegetable oil

Spice Paste

  • 6 cloves garlic
  • 1 onion roughly chopped
  • 5 red chilies deseeded for less heat
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin

Extras

  • 3 kaffir lime leaves
  • 1 lemongrass stalk bruised
  • 1 tsp salt or to taste
Metric - US Customary

Instructions

  • Blend all spice paste ingredients into a smooth paste.
  • Heat oil in the inner pot over medium heat. Sauté the spice paste for 5–7 minutes until fragrant.
  • Add the beef and sear until browned on all sides.
  • Pour in coconut milk, add kaffir lime leaves, lemongrass, and salt. Stir to combine.
  • Bring to a boil, then lower heat and simmer uncovered for 20–30 minutes to reduce slightly.
  • Place the covered inner pot into the outer thermal container. Close the lid and let it cook for 8 hours.
  • Open and check for consistency. If too watery, simmer uncovered on the stove for a few minutes before serving.