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Beef Cheek Rendang

Beef Cheek Rendang {Pressure Cooker, Slow Cooker or Oven options}

gluten free, Paleo, low carb
Beef Cheek Rendang is "last meal on earth" worthy, with complex layers of flavour and delicious melt in the mouth tender beef.  There are options for pressure cooker, slow cooker or the oven.
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Course: Dinner
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Slow cooker cook time: 8 hours
Servings: 4

Equipment

  • Your choice of: Electric multicooker/pressure cooker, stovetop pressure cooker, oven (using dutch oven) or slow cooker (crockpot)
  • Food processor
  • chopping board and knives
  • Grater
  • Measuring cups and knives

Ingredients

Rendang Paste

  • 1 red capsicum (bell pepper)
  • 5 small red chillies*
  • 2 red onion
  • 8 garlic cloves
  • 15 g shrimp paste terasi - in a block or tub
  • 2 stalks of lemongrass white part only
  • 7 cm piece ginger peeled and grated
  • 2 teaspoons powdered turmeric
  • 1/2 teaspoon ground white pepper
  • 3 teaspoons ground Ceylon cinnamon
  • 1 teaspoon cooking salt

To make the Rendang

  • 1 tablespoon of coconut oil
  • 4 kaffir lime leaves plus extra 2 leaves for garnish
  • 1 1/2 tablespoons tamarind paste
  • 2 tablespoons coconut sugar or brown sugar
  • 2 tablespoons tamari sauce or gluten free soy sauce
  • 250 mL (8 oz.) full fat coconut milk
  • 1 kg (2 lb.) beef cheeks
  • 6 medium potatoes peeled
  • fine sea salt

To serve with Rendang

  • sliced cucumber
  • Coconut jasmine rice or cauliflower rice
  • shredded red cabbage
  • thinly sliced kaffir lime leaves

Instructions

  • De-seed and dice the capsicum, peel and chop the onions and peel the garlic cloves.
  • Blend all of the paste ingredients well in food processor.
  • Take 145g of the paste, fry it off for 5 mins in the oil at medium heat.
  • The remaining paste can be frozen in 145g amounts for future use.
  • Trim the fat off the beef cheeks.
  • Add the remaining ingredients and cook for 80 minutes on high pressure - use the same amount of time for a stovetop pressure cooker.
  • Let the pressure release naturally for 10 minutes
  • Remove the potatoes and meat . Check the meat falls apart/is soft. If not, cut any large pieces and return to the pressure cooker for another 10 minutes, then remove and set aside.
  • The sauce will need to be reduced for approximately 10 minutes on high heat until thicker - the consistency to look for is a pourable but thick liquid. To minimise splatter, use a splatter guard or leave the lid slightly ajar.
  • Season with salt if required. Add the meat and potatoes back in before serving.
  • Serve with the above suggestions

Notes

*remove the seeds if the chillies are the very small and spicy kind - I have noticed a lot of variation, even among small red chillies
Equipment: pressure cooker, slow cooker or dutch oven, knives and chopping board, food processor or blender
Slow Cooker option
Please note that I haven't tested this recipe with a slow cooker, but my suggestion is the following: complete the steps up to #5 and then add the remaining ingredients along with 2 cups of water will need The beef cheeks should be done in 8 hours on the low setting - they should be very soft and fall apart. Then follow from #8 onwards to finish the recipe, it will likely need longer time to reduce than the pressure cooker option.
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Oven option
Please note that I haven't tested this recipe in the oven, but my suggestion is the following: Pre-heat the oven to 165C (330F), complete the steps up to #5 and then add the remaining ingredients along with the paste to a dutch oven, along with 2 cups of water. The beef cheeks should be done in 4.5 hours. Then follow from #8 onwards to finish the recipe.