Beef Rendang


Originally from:

Serves 6.

Note: if you're looking for a different way to cook beef brisket, this is it.  The beef is slow-cooked; it is important not to skimp on the cooking time as that will lead to the meat being quite tough.
Note: requires a metal casserole or other lidded oven pot; if you don't have one you can improvise by using a roasting tin and sheets of foil to cover it.
Note: can be VERY spicy indeed; this completely depends on the strength/size/seeds-left-in-or-not of your chillies.
Note: freezes and reheats really well.


For the beef:

For the spice paste:


  1. Preheat the oven to 180 C.
  2. Zizz all of the ingredients for the spice paste together in a food processor.
  3. Coat the brisket with the flour.
  4. Add some oil to the metal casserole and fry the brisket on a high heat until browned all over.
  5. Set the meat aside, add a little more oil to the casserole and cook the spice paste on a medium heat for 5 minutes, until it begins to brown,
  6. Set the spice paste aside, add a little more oil to the casserole and cook the onions for 5 minutes, until they have softened somewhat.
  7. Turn off the heat, pour the coconut milk over the onions and stir.
  8. Cut any string from the meat, place it on top of the onions and apply the spice paste all over it with the back of a spoon.
  9. Scatter the lime leaves and cinnamon sticks about in the casserole, cover, and place in the oven.
  10. After 30 minutes, baste the meat and turn the heat down to 160 C.
  11. Cook for 2 hours, basting every hour.
  12. Remove the meat from the oven and, with a really sharp knife, slice it into 4 mm-thick slices, trying to keep it in its shape.
  13. Baste the meat once more, making sure to get juices between the slices, and then return it to the oven for a further 30 minutes cooking time.

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