Double Indonesian Beef Brisket Rendang Curry & Rice
with Smashed Pickled Cucumber & Chilli
- 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.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Cucumber
1 packet
Makrut Lime Leaves
1
Long Chilli
750 g
Slow-Cooked Beef Brisket
1
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)
Utensils
Cooking Steps
- 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.
- Drain pickled cucumber.
- Divide jasmine rice between bowls.
- Top with Indonesian beef brisket rendang curry.
- Garnish with chilli and pickled cucumber. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The rendang flavour was widely praised as rich and aromatic, with the makrut lime leaves adding a fresh lift; a few found it too spicy for younger diners.
- Ease of prep: Using the pre-cooked slow-cooked beef brisket made this dish very convenient, saving hours compared to cooking brisket from scratch.
- Suggestions: Many customers felt the dish needed more vegetables — ideas included carrot, capsicum, potato, bok choy, or green beans alongside or instead of the pickled cucumber. One reviewer added fish sauce and brown sugar to taste, and another made coconut rice by adding coconut cream, which they found improved the dish.
- Portions: Several reviewers noted the brisket contained a significant amount of fat, which reduced the usable meat; trimming well before shredding is worth the extra effort.
