Daily Cooking Quest

Rendang Sapi Padang - Padang Style Beef Rendang

Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.

Rendang Sapi Padang - Padang Style Beef Rendang

Rendang Sapi Padang - Padang Style Beef Rendang

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 4 hours

Total Time: 4 hours 30 mins

Serves: 8


  • 1 kilogram of beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
  • 2 liter water
  • 300 ml thick coconut milk (Indonesian: santan kental)
  • 5 kaffir lime leaves (Indonesian: daun jeruk)
  • 5 bay leaves (Indonesian: daun salam)
  • 4 lemon grass (Indonesian: sereh), bruised
  • 2 inch galangal (Indonesian: lengkuas), peeled and bruised
  • 2 asam kandis (*)
  • Grind the following into spice paste
  • 30 shallots (Indonesian: bawang merah)
  • 10 cloves garlic (Indonesian: bawang putih)
  • 100 gram red chilies (Indonesian: cabe merah keriting)
  • 10 candlenuts (Indonesian: kemiri)
  • 2 inches ginger (Indonesian: jahe)
  • 2 inches turmeric (Indonesian: kunyit)
  • 1 tablespoon pepper
  • 1 tablespoon salt


  1. Put all ingredients in a soup pot and bring to a boil.
  2. Reduce heat a bit (still above simmering point) and left the pot uncovered. Cook until the liquid is reduced and thickened.
  3. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark.
  4. Remove from heat and serve hot or at room temperature.


  • (*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).


  • Paula says:

    I'm so excited to make this for my family. I grew up in Jakarta but never learned how to make this dish! Thank you!

  • Chris says:

    Will sure trying this out! Looks perfect!

  • john barrozo says:

    Mouth watering...love it! Thanks for the recipe..

  • Geoff says:

    With the beef rending recipe when do you add the spice paste?

    • Anita says:

      Hi Geoff, it's at the first step. Hope this clarifies the recipe.

  • Gwen says:

    Hi Anita. I am hoping that you can educate me about rendang. What's the difference between Padang rendang and other beef rendang? I notice this recipe doesn't require browning the meat. From what I'm reading, this dish is like a stew that cooked down. Pretty much cook water and coconut milk with the spice and add the meat. Am I missing any step? Thanks for clarifying. Thank you. Happy New Year

    • Anita says:

      Hi Gwen, I don't think there is much difference. As we Indonesian know, rendang is a Padang (Minang) dish, but this dish is also very popular in Malaysia.

  • Lauren Peterson says:

    Wondering what “thick coconut milk” refers to. Coconut cream or regular full fat coconut milk. Please clarify for us westerners!!

    • Anita says:

      Hi Lauren, sorry if the recipe is unclear. Please use coconut cream for this recipe. :)

  • Robert Querner says:

    Excellent dish. Done Indonesian cooking for over 40 years, but never had a proper Rendang recipe. This one's simple and exquisite.

    • Anita says:

      Isn't it? Most people stop once reading through the ingredients list, but the cooking process itself is so simple. :)

  • Phil says:

    So you really just put EVERYTHING together at once (paste, water, beef, everything) and bring it to boil and then step 2-4?

    • Anita says:

      Hi Phil. Yes, I just put everything in the pot (spice paste, water, beef, everything), and slowly simmer until almost dry.

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