Beef rendang (dry beef curry)

6 Servings

Ingredients

QuantityIngredient
2tablespoonsChopped fresh red chile -or-
4teaspoonsSambal ulek (up to)
4slicesGinger
2slicesFresh galangal -or-
½teaspoonGround galangal
3Cloves garlic
½cupChopped onion
1teaspoonSalt
¼teaspoonGround turmeric
2teaspoonsGround coriander
1cupThick coconut milk
1cupThin coconut milk
1Stalk lemon grass; cut in 2\" pieces and bruised
1Salam or curry leaf
poundsStewing beef (chuck; etc), cut in 2\" cubes

Directions

Michael Bowers Internet: mikeb@...

A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe) Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or morter. Add thick coconut milk as needed to help blending.

In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. Searves 6-8 with other dishes.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .