Beef Brisket Rendang
Enjoy our Malaysian/Singaporean-inspired Beef Rendang with sticky rice. This version uses tender brisket slow cooked with spices like star anise, cinnamon, cumin, coriander, and toasted coconut. Make it dry for traditional preservation or wetter for a delicious 'Kalio'. Perfect for freezing or halving for smaller portions. Discover this flavourful dish today!
- 120+ Minutes
- Medium
- 6-8 people
Method
Ingredients
Ingredients
- 4 pouches of Sticky Rice
- 50g desiccated coconut
- 1 tbsp vegetable oil
- 900g beef brisket, cut into 3cm chunks
- 2 x 400ml tins full fat coconut milk
- 6 makrut lime leaves, bruised
- 5 star anise
- 2 cinnamon sticks
- 1 tbsp palm sugar
- 1 tsp salt
- Curry paste:
- 4 tsp coriander seeds
- 4 tsp cumin seeds
- 150g long, fresh red chillies, seeds removed if you’d like it less hot
- 5 echalion shallots, peeled and roughly chopped
- 5 cloves garlic, peeled
- 25g fresh ginger
- 25g fresh galangal
- 2 stalks lemongrass
How to make Beef Brisket Rendang
-
Toast the desiccated coconut in a dry frying pan over a medium heat, stirring often until it has become deep golden throughout and fragrant. Tip into a food processor and blend until it releases some oils and starts to clump together. Scrape out into a bowl and set aside.
-
In the same frying pan, toast the coriander and cumin seeds over a medium heat, stirring often, until fragrant. Tip into the food processor and blend until broken down into a coarse powder.
-
Add the chillies, shallots, garlic, ginger and galangal to the spices in the food processor. Finely slice the base of the lemongrass stalks and add them in too (set aside the tops of the lemongrass for later). Blend, adding a splash of water if needed, until a paste is formed
-
Preheat your oven to 130C fan (150C).
-
Place a large, ovenproof pot onto the hob over a medium heat and add the oil. Scrape in the paste and cook, stirring often, until the raw smell of garlic and ginger is lost (around 5 minutes).
-
Add the beef chunks and stir to coat in the paste then add in the toasted coconut, coconut milk, lime leaves, star anise, cinnamon sticks, sugar, salt and the tops of the lemongrass you saved earlier. Bring to a simmer then cover tightly with foil, followed by the lid to your pot.
-
Place into the oven and leave to cook for 3-4 hours, until the meat falls apart when poked. Remove the foil and the lid, stir the rendang, and return it to the oven for 30 minutes to 1 hour so the sauce can reduce to a consistency of your liking. Traditionally, rendang is cooked until it’s quite dry but you can leave it wetter if you prefer.
-
Remove from the oven and pull out the whole spices, lemongrass tops and lime leaves then serve with sticky rice, pickled vegetables and sambal. Garnish the rice with crispy shallots and the rendang with sliced chillies and more toasted coconut, if desired.
