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West Sumatran Rendang (Beef Curry)
West Sumatran Rendang (Beef Curry)

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

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