Rendang Sapi Daging Padang - in coconut milk stewed seasoned beef from Padang

Ingredients

• 2,000 gbeef
• 1,000 mlthin coconut milk
• 1,000 mlthick coconut milk
• 3turmeric leaves
• 4kaffir lime leaves
• 3lemongrass stalks
• 1asam kandis
• 3 cmturmeric
• 3 cmginger
• 150 gred chillies
• 100 gred bird’s eye chillies
• 15shallots
• 7 clovesgarlic
• ½ tspcoriander
• 1 tspnutmeg
• 1 tspcumin
• 2 tbspsalt

Instructions

1. 1

   Cut the beef

   Cut the beef into pieces.

2. 2

   Make the spice paste

   Pound or grind the turmeric, ginger, red chillies, bird’s eye chillies, shallots, garlic, coriander, nutmeg, cumin and salt into a fine paste.

3. 3

   Heat the coconut milk

   Put both types of coconut milk in a pan with the kaffir lime leaves, turmeric leaves, lemongrass, asam kandis and spice paste. Keep stirring for about 30 minutes, until everything is combined and the coconut milk has not split.

4. 4

   Cook the beef

   Add the beef and stir as it cooks until the meat is tender, the coconut milk has turned brown, oil has separated out and most of the liquid has evaporated.

5. 5

   Serve the rendang

   Serve.

What is rendang sapi?

Rendang sapi is an Indonesian beef dish associated with the Minangkabau people of West Sumatra, whose regional cooking is often known as Padang cuisine. Beef is cooked with coconut milk and a fragrant spice paste until the liquid reduces into a dark, concentrated coating.

This version uses both thin and thick coconut milk, plenty of chillies and fresh aromatics. Its defining finish is the long reduction: the sauce darkens and the coconut oil separates as the beef becomes tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Beef supplies most of the protein, while the two coconut milks contribute much of the fat and energy; the chillies and spice paste add little in comparison. Serve it with rice for carbohydrates and add vegetables for a more balanced plate.

Build the spice base

Spice paste: grind the turmeric, ginger, chillies, shallots, garlic and dry spices finely so they disperse through the coconut milk. A fine paste also makes the finished sauce more even.

Aromatics: turmeric leaves, kaffir lime leaves, lemongrass and asam kandis bring herbal, citrusy and tart notes. Add them with the coconut milk and paste as directed.

Keep the coconut milk moving

Initial stirring: stir the coconut milk mixture for about 30 minutes before adding the beef. This helps the paste and aromatics combine while the recipe specifies that the coconut milk should not split at this stage.

Gentle cooking: once the beef is in, keep stirring as it cooks and reduces. Use a pan that gives the meat and sauce room to move without spilling.

Look for the right finish

Beef: the pieces are ready when they are tender rather than chewy. The recipe gives no separate simmer time after adding the meat, so use tenderness as the key cue.

Sauce: expect the coconut milk to become brown and much thicker, with oil separating and very little liquid left. The result should coat the beef rather than resemble a thin curry.

Allow for the reduction

The listed total time is 60 minutes, including about 30 minutes of stirring before the beef goes in. The further cooking time is not specified, and it depends on how quickly the meat becomes tender and the sauce reduces.

Keep an eye on the pan as the liquid dwindles, stirring regularly so the thickening mixture does not catch on the bottom.

Serving the rendang

Serve the beef hot with steamed rice, which works well with the concentrated, spicy sauce. Plain vegetables or a lightly dressed salad can add a fresh contrast to the rich coconut and meat.

Spoon some of the reduced sauce over each portion, rather than leaving it all in the pan.

Recipe notes & tips

• Grind the spice paste finely so it blends smoothly into the coconut milk.
• Keep stirring the coconut milk mixture during its initial 30 minutes on the heat.
• Use a wide, sturdy pan to make stirring the beef and reducing sauce easier.
• Stir more often as the sauce thickens and less liquid remains.
• Check tenderness before serving; the recipe does not specify a fixed cooking time after adding the beef.

Variations

• Adjust the heat: reduce the red bird’s eye chillies for a milder result.
• Use beef chuck: choose a well-marbled cut that can become tender during cooking.
• Add a rice side: serve with steamed rice to soak up the concentrated sauce.
• Include fresh vegetables: offer lightly cooked greens or a crisp salad alongside.
• Make the paste ahead: grind the listed spices shortly before cooking and keep the paste covered until needed.

Common mistakes to avoid

• Rushing the first stage: stir the coconut milk mixture for about 30 minutes before adding the beef.
• Stopping while the sauce is thin: continue cooking until it is brown, oil has separated and most liquid has evaporated.
• Leaving the pan unattended: stir regularly, especially as the sauce thickens, to help prevent it catching.
• Judging doneness by the clock alone: cook until the beef is tender, since no post-addition cooking time is given.
• Grinding the paste coarsely: pound or grind it finely so it combines more evenly with the coconut milk.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring until piping hot; add a small splash of water if the sauce has become too thick.

Frequently asked questions