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Rendang Padang (Beef Stew)

Name: Rendang Padang (Beef Stew)
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: Indonesian (Padang)
Ingredients: 1 kg beef Beef (round/chuck/brisket); 200 g Red curly chili (≈ 25 chilies); 150 g Shallots (≈ 12 shallots); 50 g Garlic (≈ 6 cloves); 30 g Ginger (≈ 3 cm); 20 g Turmeric (≈ 2 cm); 30 g Toasted candlenuts (≈ 6 candlenuts); 30 g Galangal (≈ 3 cm); 4 lembar Kaffir lime leaves; 2 lembar Bay leaves (Indonesian); 1 lembar Turmeric leaf (optional); 2 batang Lemongrass (bruised); 2 buah Asam kandis (or 1 tbsp tamarind); 1000 ml Thick coconut milk (from 2 coconuts, or 250ml instant + 750ml water); 500 ml Thin coconut milk; 10 g Salt (≈ 2 tsp); 50 g Palm sugar (1 small block)

Authentic Padang rendang — voted world's best food (CNN Travel 2017). Recipe based on William Wongso & Sajian Sedap.

Servings

Total Time

3-4 hours (low heat)

Want to scale this recipe?

Use the Indonesian Spice Calculator — enter the amount of meat/chicken/chili you need and all spices auto-scale proportionally.

Ingredients

Main Ingredient

▸1 kg beef Beef (round/chuck/brisket)

Spice Paste

▸200 g Red curly chili (≈ 25 chilies)
▸150 g Shallots (≈ 12 shallots)
▸50 g Garlic (≈ 6 cloves)
▸30 g Ginger (≈ 3 cm)
▸20 g Turmeric (≈ 2 cm)
▸30 g Toasted candlenuts (≈ 6 candlenuts)
▸30 g Galangal (≈ 3 cm)

Whole Spices & Aromatics

▸4 lembar Kaffir lime leaves
▸2 lembar Bay leaves (Indonesian)
▸1 lembar Turmeric leaf (optional)
▸2 batang Lemongrass (bruised)
▸2 buah Asam kandis (or 1 tbsp tamarind)

Liquids

▸1000 ml Thick coconut milk (from 2 coconuts, or 250ml instant + 750ml water)
▸500 ml Thin coconut milk

Seasoning & Garnishes

▸10 g Salt (≈ 2 tsp)
▸50 g Palm sugar (1 small block)

Instructions

1
Blend the spice paste (red chili, shallots, garlic, ginger, galangal, turmeric, candlenuts) until smooth.
2
Heat oil and sauté the spice paste with bruised lemongrass, salam leaves, kaffir lime leaves, and turmeric leaves until fragrant and oil separates (10-15 minutes).
3
Add beef pieces and stir until every surface is coated with paste.
4
Pour in thick coconut milk and asam kandis (sour fruit). Stir gently to keep coconut milk from splitting.
5
Bring to a boil over high heat, then reduce to low. Stir periodically for the first 2-3 hours until liquid reduces to brown oil (kalio stage).
6
Continue on low heat, stirring more often, for another 30-60 minutes until the color turns dark brown-black and the rendang is dry and oily — the authentic rendang stage.
7
Taste and adjust salt. Serve with steamed white rice and green chili sambal.

Cooking Tips

●Toast candlenuts before grinding — releases aroma, prevents raw taste.
●Cook on LOW heat — secret to rendang's textured fibers and deep flavor. Total 3-4 hours.
●Stir gently to prevent coconut milk from breaking. Stir more often as it dries down.
●For authentic flavor, use turmeric leaf and asam kandis (Padang specialties). Substitute: 1 tbsp tamarind paste.

Frequently Asked Questions

How long does it take to cook Rendang Padang (Beef Stew)?▾

3-4 hours (low heat) total (PT45M prep + PT3H30M cook). For the most authentic result, don't rush — especially the slow reduction stages.

How many servings does this recipe yield?▾

8 servings from 1 kg beef of main ingredient. For larger gatherings, use the spice scaling calculator — all spices scale proportionally.

Where does this recipe come from? Is it authentic?▾

Base recipe sourced from William Wongso, Sajian Sedap, Kemenparekraf RI. All references are publicly available and widely cited among Indonesian home cooks.

Can I substitute ingredients I can't find?▾

Core spices (chilies, shallots, herbs) define the flavor identity and shouldn't be substituted. Garnishes and add-ons can be adjusted. See cooking tips below for guidance.