Beef Rendang

This one is a killer if you get it right.  As with any recipe though involving chilli you need to know how hot the ones are you’re using….  2012-10-17-r-beef-rendang
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country.  One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelised beef curry’. 
Prep Time:
30 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
2 Hours

* 115 g shallots
* 2 cloves garlic
* 10 dried red chilli’s
* 3-1/4 slices fresh ginger root
* 3-1/4 lemon grass, chopped
* 2 g coriander seeds
* 3 g fennel seeds
* 3 g cumin seeds
* 0.7 g whole nutmeg
* 10 ml vegetable oil
* 380 g beef stew meat, cut into 1 inch cubes
* 10 g white sugar
* 125 g shredded coconut
* 3-1/4 whole cloves
* 2/3 cinnamon stick
* 265 ml coconut milk
* 140 ml water
* salt to taste


1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilli’s, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Sticky Beef (or Pork) Ribs

Oh Yeah Sticky Beef Ribs

This sticky beef rib recipe is so delicious it’ll make you say “oh yeah,” through the whole meal! The sauce is sweet, spicy, and slightly tart from the apple cider vinegar. Try this recipe at your next BBQ and watch how your mates come back for more.


For basting sauce:
·   1 cup tomato sauce
·   1 cup smoky barbecue sauce ( your favorite brand)
·   1/4 cup cola
·   2 tablespoons honey
·   2 tablespoons brown sugar
·   1 tablespoon apple cider  vinegar
·   1/2 teaspoon Black pepper
·   1/4 teaspoon hot sauce Tabasco
·   11/2 clove garlic, minced

Rib rub:
·   1/3 cup brown sugar
·   1/2 tablespoon salt
·   1/2 tablespoon paprika
·   1/2 tablespoon black pepper
·   1 teapoon Mexican mild chilli powder
·   1 teaspoon vegeta
·   1 teaspoon cumin
·   3 Kilos beef or pork ribs

To prepare sauce:

combine all sauce ingredients in a saucepan. Let mixture come to a boil and then reduce and allow to simmer for 5 minutes. If sauce is too thick, add 2-3 tablespoons water. Remove sauce from heat and set aside.

To prepare ribs:

place ribs in large pot with water, remember to remove the membrane from bone side first. Par-boil the ribs for 5 minutes and remove them onto a baking sheet ( I put the beef ribs in the slow cooker on high for 2 hours with a cup of water, they came out very tender after BBQing). After ribs are par-boiled, apply rib rub to each side of ribs.
Preheat grill. Place beef ribs on grill and cook over medium-low heat. Turn and baste ribs every 15 minutes, until finished cooking,  Remove from heat and serve immediately.

Drew’s Chicken Wings!

So while I’m adding a few recipes here’s one for amazing chicken wings from a good mate of mine.  He loves his chilli!  Don’t we all…

Chilli chicken wings.


  • 2 red capsicum
  • 4 long red chillies
  • 5-6 Birdseye chillies
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tomato relish
  • 50ml veg oil


Roast the capsicums on the stove top or BBQ grill until blistered and skin is blackened all over. Place the capsicums into a bowl and cover with cling wrap for 15min. Peel skins off the capsicums under running water which makes it easier to peel, remove the seeds and place into a blender or food processor then add all the chillies, sweet chilli sauce , tomato relish and oil in with the capsicum and blend until smooth.

Roast your chicken wings just until there cooked through. Pour over enough chilli sauce you made to coat the wings all over. Place wing back into the oven at 250c for about 5-10min. Plate up the wings and dip them into a blue cheese sauce and Enjoy.!!

Brining Recipe

So I’ve had a few people ask me about my recipe for brining meat….

Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling, smoking). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.
Brining a roast is pretty simple. Any solution with salt counts as a brine. Here’s a recipe that has a great, distinctive flavour.

The base recipe is fairly simple:

  • 1/4 cup sugar
  • 1/4 cup salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 Bay leaves
  • 1 cup water

Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add…
3 cups cold water
Place in a zip lock bag or a large pot with meat and brine overnight.

I occasionally then add extra’s as the mood takes me.  Things such as crushed garlic cloves, chilli etc can add some zing to your finished product.

A couple who live life in the constant pursuit of great food, drink, debauchery and adventure.