Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Tamarind liquid* |
2 tablespoons | Oil |
2 pounds | Beef; lean boneless chuck in |
1 \N | Onion, medium; chopped |
4 \N | Garlic clove; minced or pres |
1 tablespoon | Ginger, fresh; chopped |
1 tablespoon | Coriander, ground |
1 \N | Cinnamon stick |
\N \N | --- per Larry Haftl |
1 teaspoon | Cumin, ground |
1 teaspoon | Chili paste |
½ teaspoon | Pepper |
½ teaspoon | Cloves, ground |
½ teaspoon | Anchovy paste |
2½ cup | Coconut milk |
\N \N | Rice; cooked |
* In a bowl, combine ⅓ cup hot water and 2½ 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 ½ cup hot water and ¼ 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 ½ to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice.