Cooking Index - Cooking Recipes & IdeasRendang (Dry Beef Curry) Recipe - Cooking Index

Rendang (Dry Beef Curry)

Cuisine: Indonesian
Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2 cup 118mlTamarind liquid*
2 tablespoons 30mlOil
2 lbs 908g / 32ozBeef - lean boneless chuck
1   Onion - medium, chopped
4   Garlic clove - minced or pres
1 tablespoon 15mlGinger - fresh, chopped
1 tablespoon 15mlCoriander - ground
1   Cinnamon stick
1 teaspoon 5mlCumin - ground
1 teaspoon 5mlChili paste
1/2 teaspoon 2.5mlPepper
1/2 teaspoon 2.5mlCloves - ground
1/2 teaspoon 2.5mlAnchovy paste
2 1/2 cups 592mlCoconut 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.

Fast and Healthy July/August 1997


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.