Rendang (Dry Beef Curry)

Recipe Ingredients

1/2 cup	118ml	Tamarind liquid*
2 tablespoons	30ml	Oil
2 lbs	908g / 32oz	Beef - lean boneless chuck
1		Onion - medium, chopped
4		Garlic clove - minced or pres
1 tablespoon	15ml	Ginger - fresh, chopped
1 tablespoon	15ml	Coriander - ground
1		Cinnamon stick
1 teaspoon	5ml	Cumin - ground
1 teaspoon	5ml	Chili paste
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Cloves - ground
1/2 teaspoon	2.5ml	Anchovy paste
2 1/2 cups	592ml	Coconut milk
		Rice - cooked

Recipe Instructions

* In a bowl, combine 1/3 cup hot water and 2 1/2 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 1/2 cup hot water and 1/4 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 boil then cover, reduce heat to medium-low, and simmer stirring occasionally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce.

Serve with rice.

Source:
Fast and Healthy July/August 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.