West Sumatran Rendang (Beef Curry)

Name: West Sumatran Rendang (Beef Curry)
Total time: 7200 s
Cuisine: American
Ingredients: 700 grams fresh beef shanks/ribs/chuck, cut into large cubes; 800 ml pure coconut milk (from 3 mature coconuts); 1500 ml young coconut water; 150 grams unpeeled baby potatoes, cut slightly; 150 grams red beans, boiled until half-cooked; 2 tsp salt; 100 grams red chilli peppers (add more if you likel it spicy); 10 clove medium shallots; 10 clove garlics; 3 cm ginger, peeled; 2 cm turmeric, peeled; 5 piece candlenuts; 1/2 nutmeg; 1 tsp coriander seed; 1/2 tsp pepper powder; 3 turmeric leaves; 8 fresh lime leaves; 5 Indonesian bay-leaves (daun salam); 3 piece thick lemongrasses white part only, smashed; 4 cm galangal, peeled & slightly smashed; 3 piece small star anise; 1 piece cinnamon stick

Nashtya Herdika @cook_3676761

It's the food I grew up with. Rendang is a spicy meat dish which originated from West Sumatra, Indonesia. With a slow cooking process in coconut milk & also spices-rich..you'll love it!

Nashtya Herdika @cook_3676761

It's the food I grew up with. Rendang is a spicy meat dish which originated from West Sumatra, Indonesia. With a slow cooking process in coconut milk & also spices-rich..you'll love it!

Saved

Ingredients

2 hours

Basic Ingredients
700 gramsfresh beef shanks/ribs/chuck, cut into large cubes
800 mlpure coconut milk (from 3 mature coconuts)
1500 mlyoung coconut water
150 gramsunpeeled baby potatoes, cut slightly
150 gramsred beans, boiled until half-cooked
2 tspsalt
Ground-Spice Ingredients
100 gramsred chilli peppers (add more if you likel it spicy)
10 clovemedium shallots
10 clovegarlics
3 cmginger, peeled
2 cmturmeric, peeled
5 piececandlenuts
1/2nutmeg
1 tspcoriander seed
1/2 tsppepper powder
Leaf & Spice Ingredients
3turmeric leaves
8fresh lime leaves
5Indonesian bay-leaves (daun salam)
3 piecethick lemongrasses white part only, smashed
4 cmgalangal, peeled & slightly smashed
3 piecesmall star anise
1 piececinnamon stick

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Steps

2 hours

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.