West Sumatran Rendang (Beef Curry). Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Authentic beef rendang recipe from Minangkabau, Indonesia.

It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can cook West Sumatran Rendang (Beef Curry) using 25 ingredients and 13 steps. Here is how you cook that.

Ingredients of West Sumatran Rendang (Beef Curry)

You need of Basic Ingredients.
Prepare 700 grams of fresh beef shanks/ribs/chuck, cut into large cubes.
Prepare 800 ml of pure coconut milk (from 3 mature coconuts).
You need 1500 ml of young coconut water.
It's 150 grams of unpeeled baby potatoes, cut slightly.
Prepare 150 grams of red beans, boiled until half-cooked.
Prepare 2 tsp of salt.
Prepare of Ground-Spice Ingredients.
Prepare 100 grams of red chilli peppers (add more if you likel it spicy).
Prepare 10 clove of medium shallots.
Prepare 10 clove of garlics.
Prepare 3 cm of ginger, peeled.
Prepare 2 cm of turmeric, peeled.
You need 5 piece of candlenuts.
It's 1/2 of nutmeg.
You need 1 tsp of coriander seed.
You need 1/2 tsp of pepper powder.
You need of Leaf & Spice Ingredients.
Prepare 3 of turmeric leaves.
It's 8 of fresh lime leaves.
Prepare 5 of Indonesian bay-leaves (daun salam).
It's 3 piece of thick lemongrasses white part only, smashed.
You need 4 cm of galangal, peeled & slightly smashed.
You need 3 piece of small star anise.
You need 1 piece of cinnamon stick.

You can make it spicy or mild, depend how you like it. I like it because the taste is really strong and aromatic. Simmering this spicy beef rendang for hours intensifies its bold, aromatic flavors for a Sumatran-style main dish well worth the effort. Sumatran-Style Beef Rendang. this link is to an external site that may or may not meet accessibility guidelines.

West Sumatran Rendang (Beef Curry) instructions

Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside..
Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat..
Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid..
Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant..
Add salt..
Add fresh beef until well combined. Stir well and bring a gentle boil..
Once the meat is half-cooked, add baby potatoes & red beans..
Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant..
Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low..
Test the meat, it should be perfect enogh when it's fork-tender..
Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat.
Remove all the Leaf & Spice Ingredients..
Serves the dish with steamed rice..

Beef Randang or Rendang is a dry beef curry which is quite spicy but delicious Sumatra Chicken Curry (pictured above) is a colourful dish with a fresh flavour with the West Sumatran Fish Curry. The popular Padangnese or West Sumatran dish of spicy beef stew. Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it's extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours.