Simple Way to Prepare Quick West Sumatran Rendang (Beef Curry)

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We hope you got insight from reading it, now lets go back to west sumatran rendang (beef curry) recipe. To make west sumatran rendang (beef curry) you only need 25 ingredients and 13 steps. Here is how you cook that.

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

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