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Beef rendang with turmeric brown rice

Name: Beef rendang with turmeric brown rice recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Ingredients: 1/3 cup (80ml) sunflower oil, plus extra 1 tbs; 1/4 cup (20g) desiccated coconut, toasted; 1.5kg slow-braised beef brisket; 400ml coconut milk; 2 tsp each brown sugar & fish sauce; 3 tsp finely grated fresh turmeric; 450g cooked brown rice; Chopped cucumber, mint leaves & chopped roasted peanuts, to serve; 30g each turmeric, ginger & galangal (from Asian food shops), chopped; 2 lemongrass stalks, white part only, chopped; 1 red onion, chopped, plus extra thinly sliced red onion to serve; 6 long red chillies, chopped; 6 garlic cloves, chopped; 3 kaffir lime leaves, chopped; 1/4 cup (60ml) extra virgin olive oil; 1.5kg beef brisket, trimmed

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by Charlotte Binns-McDonald

Feb 21, 2018

Make this delicious curry from scratch or use any leftover braised brisket you may have. Either way, this one is definitely a winner!

1/3 cup (80ml) sunflower oil, plus extra 1 tbs
1/4 cup (20g) desiccated coconut, toasted
1.5kg slow-braised beef brisket
400ml coconut milk
2 tsp each brown sugar & fish sauce
3 tsp finely grated fresh turmeric
450g cooked brown rice
Chopped cucumber, mint leaves & chopped roasted peanuts, to serve

Rendang paste

30g each turmeric, ginger & galangal (from Asian food shops), chopped
2 lemongrass stalks, white part only, chopped
1 red onion, chopped, plus extra thinly sliced red onion to serve
6 long red chillies, chopped
6 garlic cloves, chopped
3 kaffir lime leaves, chopped

Slow-braised beef brisket

1/4 cup (60ml) extra virgin olive oil
1.5kg beef brisket, trimmed

Method

1.

For the rendang paste, place all ingredients and 2 tbs water in a food processor and whiz to a paste (paste can be stored, covered and chilled, for up to 1 week and, frozen, for up to 3 months).
2.

To make the curry, heat oil in a large saucepan over medium-high heat. Add rendang paste and cook, stirring often, for 6 minutes or until darkened slightly. Add coconut and cook, stirring occasionally, for 2 minutes or until heated through. Add beef, coconut milk, sugar, fish sauce and 1 cup (250ml) water. Bring to a simmer, reduce heat to medium and cook, partially covered and stirring occasionally, for 20 minutes for flavours to develop.
3.

Meanwhile, to make turmeric rice, heat extra 1 tbs oil in a saucepan over medium heat. Add turmeric and cook, stirring often, for 2 minutes or until turmeric is softened. Add rice and cook, stirring, for 2 minutes or until heated through.
4.

Spread rice across a serving platter and top with coarsely shredded beef rendang. Scatter with cucumber, mint, peanuts and extra thinly sliced red onion to serve.
5.

For the slow-braised brisket, heat oil in an ovenproof saucepan over high heat. Add brisket and cook for 2 minutes each side or until browned. Add 2 cups (500ml) water and bring to the boil, cover and transfer to oven. Reduce oven to 160°C and braise, turning brisket halfway, for 4 hours or until very tender. Remove meat from braising liquid (liquid can be chilled or frozen and used as a beef stock) and set aside to cool.