Rendang (dry beef curry) Recipe

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Rendang (dry beef curry)

Artist:	_	Yield:	6
Categories:	Asian, Beef, Curries, Ethnic, Indonesian	Rating:	0
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Ingredients:

1/2	cup	Tamarind liquid*
2	tbsp	Oil
2	lbs	Beef, lean boneless chuck in
1		Onion, medium, chopped
4		Garlic clove, minced or pres
1	tbsp	Ginger, fresh, chopped
1	tbsp	Coriander, ground
1		Cinnamon stick
1	tbsp	Cumin, ground
1	tbsp	Chili paste
1/2	tbsp	Pepper
1/2	tbsp	Cloves, ground
1/2	tbsp	Anchovy paste
2 1/2	cup	Coconut milk
		Rice, cooked

Procedures:

1	* in a bowl, combine 1/3 cup hot water and 2 ?tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed).
2	Let stand for 30 minutes.
3	Knead pulp from seeds: discard seeds.
4	Prepare tamarind liquid using ?cup hot water and ?cup pulp.
5	Set aside.
6	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.
7	Lift out a onion is soft.
8	Add coriander, cinnamon stick, cumin, chili paste, pepper, cloves, and shrimp paste (if used).
9	Cook, stirring, until seasonings are well combined.
10	Return beef to kettle; stir to coat with spice mixture.
11	Stir in tamarind liquid and coconut milk.
12	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 ?to 2 hours).
13	Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce.
14	Serve with rice.
15	--- per larry haft