Beef Rendang

The Origin of Taste
Here is a Beef Rendang Curry Receipe that we at The Origin of Taste like to use. 
Course Main Course
Cuisine Indonesian
Servings 4 people


  • 1 Slow Cooker or Pressure Cooker


  • 1 jar The Origin of Taste Rendang Paste (or amount to taste) or amount to taste
  • 1 – 1.2 kgs Beef Brisket or swap with protein of your choice
  • 2 cups Jasmine Rice
  • 4 tbsp Vegetable Oil
  • 600 ml Coconut Cream
  • 200 ml Stock or 1 tbsp of vegetable stock powder in 200ml of water
  • 1 stalk Lemongrass smashed
  • 4 Makrut lime leaves
  • Optional Extras for Garnish to really get it happening
  • Coriander as you like it
  • Chopped fresh Chilli if you like it hot
  • Crispy Fried Shallots


  • Wash rice thoroughly before cooking
  • Slice Beef Brisket into big chunks
  • Heat a deep pan or pot on a medium/high heat, add oil and then beef
  • Seal beef until it gets some colour
  • Add “The Origin of Taste – Rendang Paste” and sauté for until fragrant
  • Add coconut cream and stock, smashed Lemongrass and Makrut Lime leaves
  • Allow it to come up to a gentle simmer for about 5 minutes
  • Slow Cooker Option
  • Pour everything into the Slow Cooker and cook for at least 4 hours (or until your beef is tender)
  • Pressure Cooker
  • Pour everything into the Pressure Cooker and cook for 40 minutes
  • Once finished in the Slow / Pressure Cooker, return Beef Rendang to a deep pan or pot
  • Cook on a low/medium heat until the liquid evaporates leaving you with a thick curry (please be careful not to let it burn)
  • Serve curry onto a plate with steamed Jasmine Rice
  • Garnish with coriander leaves, chopped fresh chillies, and crispy fried shallots to taste
  • Before eating, take photo and share!!!
  • Bon Appetit!!
Keyword Beef, Curry, Indonesian, Rendang
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