Rendang (dry beef curry)

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.

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