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We hope you got benefit from reading it, now let’s go back to west sumatran rendang (beef curry) recipe. You can have west sumatran rendang (beef curry) using 25 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare West Sumatran Rendang (Beef Curry):

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

Instructions to make West Sumatran Rendang (Beef Curry):

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.

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