West Sumatran Rendang (Beef Curry) Recipe

Name: West Sumatran Rendang (Beef Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Blend the Ground-Spice Ingredients together until well combined like a smooth paste.
2
Set aside.
3
Combine pure coconut milk & young coconut water to the nonstick-large-pan.
4
Boil & stir them well in a medium heat.
5
Add the smooth paste of Ground-Spice Ingredients.
6
Stir well to combine and turn into sweet orange coloured liquid.
7
Add all the Leaf & Spice Ingredients.
8
Stir constantly until slightly fragrant.
9
Add salt.
10
Add fresh beef until well combined.
11
Stir well and bring a gentle boil.
12
Once the meat is half-cooked, add baby potatoes & red beans.
13
Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
14
Continue to simmer gently until the liquid has evaporated by about 95%.
15
Reduce the heat to low.
16
Test the meat, it should be perfect enogh when it's fork-tender.
17
Taste the liquid for salt, add a pinch if you need more.
18
Mix them.
19
Turn down the heat
20
Remove all the Leaf & Spice Ingredients.
21
Serves the dish with steamed rice.

1249

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, West Sumatran Rendang (Beef Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West Sumatran Rendang (Beef Curry)

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