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Indonesian Beef Brisket Rendang Curry

with Pickled Cucumber & Jasmine Rice
Recipe Development Team
Recipe Development TeamPublished on November 24, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
817 kcal
Protein
: 
41.8g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Jasmine Rice

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

1

Cucumber

1 packet

Makrut Lime Leaves

1

Long Chilli

375 g

Slow-Cooked Beef Brisket

1

Rendang Paste

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)

Calories817 kcal
Energy (kJ)3420 kJ
Fat42 g
of which saturates25.1 g
Carbohydrate66 g
of which sugars4.1 g
Dietary Fibre21.1 g
Protein41.8 g
Sodium650 mg
Potassium12.1 mg
Calcium11.8 mg
The average adult daily energy intake is 8700 kJ
•Lid
•Medium Saucepan
•Large Frying Pan

Cooking Steps

1
  • 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

2
  • 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 (rice wine or white wine) and a good pinch of sugar and salt.
  • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
3
  • Remove centre veins from makrut lime leaves, then very finely chop.
  • Thinly slice long chilli.
  • 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!

4
  • 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.
5
  • To the pan with the beef, 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.
6
  • Divide jasmine rice between bowls.
  • Top with Indonesian beef brisket rendang curry.
  • Garnish with chilli (if using). Enjoy!

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