Brunch
Rendang Beef Croquettes Brunch
An Indonesian-Dutch rijsttafel brunch, slow-braised rendang beef filling encased in a Dutch-style béchamel and fried in a crispy panko crust so the deep coconut and spice richness of the rendang meets the European croquette technique in one molten, craveable brunch piece.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
42gCarbs
8gSugar
2gFiber
820mgSodium
165mgChol
0gSat Fat
Goes well with
Belgian Dubbel
local
Teh Tarik
international
High Protein
fusion-kitchen
Instructions
1
Prep
Cut 300g beef into 2cm cubes. Bruise 1 lemongrass stalk. Finely grate 2 garlic cloves and 15g ginger. Measure all spices, sugar, and salt. Warm 150ml milk. Set up three shallow dishes with seasoned flour, 2 beaten eggs, and panko breadcrumbs. Mix 80g yoghurt with a pinch of salt.
2
Simmer
Place beef, 200ml coconut milk, lemongrass, garlic, ginger, coriander, cumin, turmeric, chilli flakes, palm sugar, and 0.5 tsp salt in a saucepan over medium heat. Bring to a simmer, cover, reduce to low, and cook 25–30 minutes until beef is completely tender and coconut milk reduces to a thick coating. Remove lemongrass and shred beef finely with two forks. Set aside to cool.
3
Build
Melt 25g butter in a separate saucepan over medium heat. Add 25g flour, stir constantly 1 minute to form a paste. Gradually whisk in warm milk until smooth. Stir 2–3 minutes until béchamel is very thick. Fold in shredded rendang beef until fully combined.
4
Rest
Spread beef-béchamel mixture onto a plate, cover, and refrigerate 20 minutes until firm enough to shape. Divide into 6 equal portions and shape each into a cylinder approximately 7cm long.
5
Fry
Coat each croquette in seasoned flour, then beaten egg, then panko, pressing firmly. Heat 500ml oil to 180°C in a deep saucepan. Fry croquettes in two batches 3–4 minutes until deep golden all over, turning once. Drain on a wire rack.
6
Plate
Arrange warm croquettes on a plate. Serve alongside sambal oelek, yoghurt mixture, fresh coriander, and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g beef brisket or chuck
- 200ml200ml coconut milk
- 11 stalk lemongrass
- 2 cloves2 cloves garlic
- 15g15g fresh ginger
- 1 tsp1 tsp ground coriander
- 0.5 tsp0.5 tsp ground cumin
- 0.5 tsp0.5 tsp ground turmeric
- 0.5 tsp0.5 tsp dried chilli flakes
- 1 tbsp1 tbsp palm sugar
- 0.75 tsp0.75 tsp fine sea salt
- 25g25g unsalted butter
- 75g75g plain flour
- 150ml150ml whole milk
- 0.25 tsp0.25 tsp white pepper
- 22 large eggs
- 100g100g panko breadcrumbs
- 500ml500ml neutral oil
- 2 tbsp2 tbsp sambal oelek or sriracha
- 80g80g full-fat Greek yoghurt
- 10g10g fresh coriander
- 11 lime
