Recipe: Perfect West Sumatran Rendang (Beef Curry)

West Sumatran Rendang (Beef Curry).

You can have West Sumatran Rendang (Beef Curry) using 25 ingredients and 13 steps. Here is how you cook that.

Ingredients of West Sumatran Rendang (Beef Curry)

1. It's of Basic Ingredients.
2. It's 700 grams of fresh beef shanks/ribs/chuck, cut into large cubes.
3. You need 800 ml of pure coconut milk (from 3 mature coconuts).
4. Prepare 1500 ml of young coconut water.
5. You need 150 grams of unpeeled baby potatoes, cut slightly.
6. You need 150 grams of red beans, boiled until half-cooked.
7. It's 2 tsp of salt.
8. You need of Ground-Spice Ingredients.
9. You need 100 grams of red chilli peppers (add more if you likel it spicy).
10. It's 10 clove of medium shallots.
11. You need 10 clove of garlics.
12. You need 3 cm of ginger, peeled.
13. Prepare 2 cm of turmeric, peeled.
14. It's 5 piece of candlenuts.
15. You need 1/2 of nutmeg.
16. You need 1 tsp of coriander seed.
17. Prepare 1/2 tsp of pepper powder.
18. It's of Leaf & Spice Ingredients.
19. It's 3 of turmeric leaves.
20. It's 8 of fresh lime leaves.
21. Prepare 5 of Indonesian bay-leaves (daun salam).
22. You need 3 piece of thick lemongrasses white part only, smashed.
23. You need 4 cm of galangal, peeled & slightly smashed.
24. Prepare 3 piece of small star anise.
25. It's 1 piece of cinnamon stick.

West Sumatran Rendang (Beef Curry) step by step

1. Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside..
2. Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat..
3. Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid..
4. Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant..
5. Add salt..
6. Add fresh beef until well combined. Stir well and bring a gentle boil..
7. Once the meat is half-cooked, add baby potatoes & red beans..
8. Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant..
9. Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low..
10. Test the meat, it should be perfect enogh when it's fork-tender..
11. Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat.
12. Remove all the Leaf & Spice Ingredients..
13. Serves the dish with steamed rice..