Rendang (dry Beef Curry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indo | Beef, Indonesian | 6 | Servings |
INGREDIENTS
| 1/2 | c | Tamarind liquid* |
| 2 | T | Oil |
| 2 | lb | Beef, lean boneless chuck in |
| 1 | Onion, medium chopped | |
| 4 | Garlic clove, minced or pres | |
| 1 | T | Ginger, fresh chopped |
| 1 | T | Coriander, ground |
| 1 | Cinnamon stick | |
| 1 | t | Cumin, ground |
| 1 | t | Chili paste |
| 1/2 | t | Pepper |
| 1/2 | t | Cloves, ground |
| 1/2 | t | Anchovy paste |
| 2 1/2 | c | Coconut milk |
| Rice, cooked |
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 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 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice. ~-- per Larry Haftl
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Nutrition (calculated from recipe ingredients)
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Calories: 918
Calories From Fat: 679
Total Fat: 76.8g
Cholesterol: 155.7mg
Sodium: 111.6mg
Potassium: 616mg
Carbohydrates: 16.4g
Fiber: 1.3g
Sugar: 3.6g
Protein: 41.6g