RENDANG (Dry Beef Curry)

---------- Recipe via Meal-Master (tm) v8.03

Title: RENDANG (Dry Beef Curry)
Categories: Indonesian, Beef
Yield: 6 Servings

1/2 c Tamarind liquid*
2 T Oil
2 lb Beef; lean boneless chuck
1 md Onion; chopped
4 Garlic clove; minced or
-pressed
1 T Ginger, fresh; chopped
1 T Coriander, ground
1 Cinnamon stick
1 ts Cumin, ground
1 ts Chili paste
1/2 ts Pepper
1/2 ts Cloves, ground
1/2 ts Anchovy paste
2 1/2 c Coconut milk
Rice; cooked

* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind
pulp or 4-5 inch long whole tamarind pod (shell and coarse strings
removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds.

Prepare tamarind liquid using 1/2 cup hot water and
1/4 cup pulp. Set aside.

Heat oil in a wok or 5-quart kettle over medium-high heat: add meat, a few
pieces at a time, and cook until browned on all sides. Lift out a onion is
soft. Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves,
and shrimp paste (if used). Cook, stirring, until seasonings are well
combined. Return beef to kettle; stir to coat with spice mixture. Stir in
tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat
to medium-low, and simmer stirring occaisonally, until meat is very tender
when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).
Remove from heat and discard cinnamon stick; spoon off and discard fat from
sauce. Serve with rice.

--- per Larry Haftl
Fidonet COOKING echo

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