Beef Rendang

Beef Rendang

Here is a Beef Rendang Curry Receipe that we at The Origin of Taste like to use. 

If you are looking for some inspiration to make your own wonderful Beef Rendang Curry, why not try this recipe.

(Serves 4-6)


One jar of The Origin of Taste Rendang Paste (or amount to taste)

1 to 1.5kgs of Beef Brisket (swap with protein of your choice)

2 cups of Jasmine Rice
4 Tablespoons of Oil (vegetable or canola)
600ml Coconut Cream
200ml of stock (or 1tbsp of vegeta vegetable stock in 200ml of water)

1 stalk of Lemongrass (smashed) 
4 Kafir 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 Adelaide Symbolic” and sauté for until fragrant.

Add coconut cream and stock, smashed Lemongrass and Kafir Lime leaves and allow it to come up to a gentle simmer for about 5 minutes.


Slow Cooker

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

Return Beef Rendang to a deep pan or pot, and on a low/medium heat, cook until the liquid evaporates leaving you with a dry curry (please be careful not to let it burn)

Serve curry into 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!!