Double Indonesian Beef Brisket Rendang Curry & Rice

Name: Double Indonesian Beef Brisket Rendang Curry & Rice with Smashed Pickled Cucumber & Chilli
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 packet Jasmine Rice; 1 Cucumber; 1 packet Makrut Lime Leaves; 1 Long Chilli; 750 g Slow-Cooked Beef Brisket; 1 Rendang Paste; 1 packet Coconut Milk; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 1 cup water (for the rice); ¼ cup water (for the curry)

with Smashed Pickled Cucumber & Chilli

Helen GathererUpdated on June 09, 2026

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Calories

1180 kcal

Protein

76.9g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Milk
May contain traces of allergens
Gluten
Soy
Wheat

Forget the takeout – this fragrant Indonesian-style rendang features tender beef brisket cooked in a rich, coconut-infused sauce that’s packed with authentic spice. We’ve paired it with fluffy jasmine rice and a zesty pickled cucumber salad to cut through the decadence, while a kick of chilli brings the heat. It’s a bold, melt-in-your-mouth classic that brings a taste of the tropics straight to your dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

Cucumber

1 packet

Makrut Lime Leaves

Long Chilli

750 g

Slow-Cooked Beef Brisket

Rendang Paste

(Contains: Milk)

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

1 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)4920 kJ

Calories1180 kcal

Fat63.5 g

of which saturates34.2 g

Carbohydrate75.2 g

of which sugars9.3 g

Dietary Fibre24.4 g

Protein76.9 g

Sodium2230 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

Add the water (for the rice) to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

Meanwhile, using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

Remove centre veins from makrut lime leaves, then very finely chop.
Thinly slice long chilli (if using).
Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

In a large frying pan, cook shredded beef (no need for oil) over high heat, stirring, until heated through and liquid has evaporated, 4-5 minutes.

Reduce heat to medium, add makrut lime leaves and rendang paste and cook until fragrant, 1 minute.
Add coconut milk and the water (for the curry) and simmer until slightly thickened, 2-3 minutes. Season to taste.