Rendang-Inspired Beef Brisket Recipe
Prep Time:
15 minutes
Cook Time:
2 hours, 45 minutes
Servings:
4 servings
Ingredients
  • 2 long red chiles, trimmed, sliced and deseeded
  • 3 shallots, peeled and sliced
  • 6 garlic cloves, minced
  • 1 (3-inch) knob fresh ginger, peeled and sliced
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 pounds brisket, fat trimmed and cut into 1-inch chunks
  • 1 stick cinnamon
  • 3 cloves
  • ¼ teaspoon ground cardamom
  • 1 fresh lemongrass stalk, bruised
  • 5 fresh makrut lime leaves
  • 2 bay leaves
  • 1 tablespoon sea salt
  • 1 tablespoon brown sugar
  • 2 (14-ounce cans) full-fat coconut milk
Directions
  1. In a food processor, add the red chiles, shallots, garlic cloves, ginger, turmeric, coriander, and cumin, and blend until they form a smooth paste. Set aside.
  2. Heat a heavy-bottomed pot over medium-high heat and add the prepared spice paste and cook, stirring often for 5 minutes.
  3. Add the cut brisket, cinnamon stick, cloves, cardamom, lemongrass, makrut lime leaves, bay leaves, salt, and brown sugar. Stir to coat the spice paste and spices on the meat. Let sit for a few minutes and then add the coconut milk. Stir to combine.
  4. Turn the heat up to high and bring to a boil and then lower to a simmer and cover.
  5. Simmer for 2 ½ to 3 hours, until the meat is tender and will fall apart easily.
  6. Discard the makrut, bay leaves, and lemongrass stalks.
  7. Remove the meat and using forks, mash slightly so it begins to fall apart. Don't shred completely.
  8. Add the meat back into the pot and heat over medium-high to reduce the sauce. Stir the Rendang continuously until the sauce has thickened, about 10 minutes.