How to Make Perfect West Sumatran Rendang (Beef Curry)

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

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

Steps 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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