Beef Rendang

  • Serves: 4
  • Prep time: 15
  • Cook time: Slow Cooker: Approx. 4½–5½ hours Pressure Cooker: Approx. 1 hour

A rich and deeply aromatic Indonesian curry made with The Origin of Taste Rendang Paste, slow-cooked until tender and reduced to a thick, flavour-packed sauce. Perfect served over steamed jasmine rice with fresh herbs and a little heat on top.

  • Beef
  • Dinner

METHOD

Prepare the Rice

  1. Wash jasmine rice thoroughly before cooking.

  2. Cook according to packet instructions and set aside.

Start the Rendang

  1. Slice beef brisket into large chunks (OR protein of choice)

  2. Heat oil in a deep pan or pot over medium–high heat.

  3. Add beef and seal until browned on all sides.

  4. Add The Origin of Taste Rendang Paste and sauté until fragrant.

  5. Stir in coconut cream, stock, smashed lemongrass and makrut lime leaves.

  6. Bring to a gentle simmer and cook for 5 minutes.

Cooking Options

Slow Cooker: Transfer everything to a slow cooker and cook for at least 4 hours, or until the beef is tender.

Pressure Cooker: Transfer everything to a pressure cooker and cook for 40 minutes.

Finish the Rendang

  1. Once cooked, return the beef and sauce to a deep pan or pot.

  2. Simmer over low–medium heat until the liquid reduces and thickens into a rich curry.
    Take care not to let it burn.

Tip: This dish is even better the next day once the flavours have deepened.

By: By The Origin of Taste