Sydney cafe debuts beef rendang toastie requiring six hours slow cooking

Sydney's Greedy Civet cafe serves a beef rendang toastie that takes days to prepare, combining Indonesian curry with melted mozzarella and crispy fried eschalot. Owner-chef John Arnestus cures beef shin overnight, then slow-cooks it for six hours in coconut milk and rendang paste before pressing it between buttered bread with sambal.

Summary by Glance · SMH