Rendang Sapi Medium-Spice Recipe

I’m putting together a West Sumatran menu and want the spotlight on a single dish: authentic beef rendang with a medium level of heat. No desserts or other courses—just this iconic main.

What I need from you is straightforward yet precise:
• A complete ingredient list in metric weights, detailing every spice and aromatic that defines true Minang rendang.
• Step-by-step cooking method from initial spice-paste sauté to the slow reduction stage, with timing, heat levels, and visual cues so anyone can follow it confidently.
• Guidance on the best cut of beef, substitutions for hard-to-find ingredients, and tips for scaling the recipe up to serve ten portions without losing flavor.
• Serving and plating suggestions that keep the presentation authentic to Sumatra Barat.

Please deliver the recipe in Bahasa Indonesia; an English translation is a welcome bonus. I’ll test-cook once—if the result reaches that deep, slightly oily consistency and balanced medium spiciness, I’ll sign off immediately.

Bring your kitchen expertise and regional knowledge so this rendang truly shines.