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

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We hope you got benefit from reading it, now let’s 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 do that.

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