Serves: 4
Prep time: 20 minutes
Cook time: 1–2 hours
Rich, spicy and deeply satisfying — these Rendang Beef Wraps are comfort food with character. We use diced chuck steak from our butchery, hand-cut to size for perfect slow cooking. Why buy your beef from The Lucky Pig? It's not just convenience... it’s about craftsmanship. When you ask our butchers to prepare your meat, you’re getting skill, care, and the right cut for the job — every time.
Ingredients
- 600 g beef chuck, cut into cubes
- 1 jar Church Farm Rendang paste (or equivalent curry paste)
- 400 ml coconut milk
- 4 rotis (or parathas)
- 1 cucumber, sliced
- 1 tomato, diced
- 1 small red onion, finely sliced
- 1 long red chilli, finely chopped
- Juice of 1 lime
- Fresh coriander
Method
- Slow cook the beef: In a heavy-based pot, cook beef with rendang paste and coconut milk over low heat for 1.5–2 hours, until tender and sauce thickened.
- Make the sambal salad: Combine cucumber, tomato, onion, chilli, lime juice and coriander. Toss gently and set aside.
- Assemble the wraps: Warm roti, spoon over generous portions of beef rendang, top with sambal salad, roll up and serve.
Butcher’s tip
Our diced chuck steak is trimmed and portioned by hand, so you’ll get even cooking and tender, pull-apart texture — every time. It’s the small difference that turns a good curry into something worth talking about.
Find us
452 Centre Road, Bentleigh — open Saturdays until 3 pm.
Order ahead or chat with our butchers in-store to have your chuck steak diced fresh for Rendang night.
Map link:
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