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This hearty dish makes a great lunch or dinner option when you want a little spicy treat. The recipe is with ready-made rendang paste, but you can also make your own paste (see TIP) if you prefer.


  • 2 packets rendang paste (60 g)
  • 1 kg bolar blade roast, cubed
  • ½ cup desiccated coconut, toasted, plus extra to serve
  • Steamed rice
  • Pappadams
  • Natural yoghurt
  • Chutney
  • Coriander, to serve


  • 1 small cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 ripe tomato, chopped

Heat a heavy-based saucepan on medium. Add paste and fry for 2 to 3 mins, until fragrant.


Add beef to pan. Pour enough water into pan to cover beef completely. Bring to boil, then reduce heat to low. Simmer, uncovered, for 2 hours water should slowly evaporate and meat will become very soft. Add more water during cooking if pan becomes dry.


For salad, toss all ingredients together in a bowl and season to taste.


Use two forks to break meat apart. Stir coconut through. Serve with steamed white rice, pappadams, natural yoghurt, chutney, extra toasted coconut and coriander.

TIP: Rendang paste is available from the spice section of most supermarkets. If you prefer to make your own rendang paste, combine 1 small onion with 1 tbsp each fresh ginger, garlic, lemongrass and dried red chillies in a food processor. Process to form a smooth paste. This freezes well.

Recipe & Photo: Woman’s Day/BauerSyndication.com.au

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