Beef Brisket Rendang
Enjoy our Malaysian/Singaporean-inspired Beef Rendang with sticky rice. This version uses tender brisket slow cooked with spices like star anise, cinnamon, cumin, coriander, and toasted coconut. Make it dry for traditional preservation or wetter for a delicious ‘Kalio’. Perfect for freezing or halving for smaller portions. Discover this flavourful dish today!
- Time: 30 min
- Servings: 6
Source: Tilda Rice New Zealand
Ingredients
- pouches of Sticky Rice
- desiccated coconut
- vegetable oil
- beef brisket, cut into 3cm chunks
- x 400ml tins full fat coconut milk
- makrut lime leaves, bruised
- star anise
- cinnamon sticks
- palm sugar
- salt
- Curry paste
- coriander seeds
- cumin seeds
- long, fresh red chillies, seeds removed if you’d like it less hot
- echalion shallots, peeled and roughly chopped
- garlic, peeled
- fresh ginger
- fresh galangal
- stalks lemongrass