Rendang (dry beef curry)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Tamarind liquid* |
| 2 | tablespoons | Oil |
| 2 | pounds | Beef; lean boneless chuck in |
| 1 | Onion, medium; chopped | |
| 4 | Garlic clove; minced or pres | |
| 1 | tablespoon | Ginger, fresh; chopped |
| 1 | tablespoon | Coriander, ground |
| 1 | Cinnamon stick | |
| --- 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 |
| Rice; cooked | ||
Directions
* 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.