Name: Beef Rendang (Dry Beef Curry)
Ingredients: 2 tb Chopped fresh red chile -or-; 4 ts Sambal ulek (up to); 4 sl Ginger; 2 sl Fresh galangal -or-; 1/2 ts Ground galangal; 3 Cloves garlic; 1/2 c Chopped onion; 1 ts Salt; 1/4 ts Ground turmeric; 2 ts Ground coriander; 1 c Thick coconut milk; 1 c Thin coconut milk; 1 Stalk lemon grass; cut in 2" pieces and bruised; 1 Salam or curry leaf; 1 1/2 lb Stewing beef (chuck; etc), cut in 2" cubes

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Indo	Meat	6	Servings

INGREDIENTS

2	tb	Chopped fresh red chile -or-
4	ts	Sambal ulek (up to)
4	sl	Ginger
2	sl	Fresh galangal -or-
1/2	ts	Ground galangal
3		Cloves garlic
1/2	c	Chopped onion
1	ts	Salt
1/4	ts	Ground turmeric
2	ts	Ground coriander
1	c	Thick coconut milk
1	c	Thin coconut milk
1		Stalk lemon grass; cut in 2" pieces and bruised
1		Salam or curry leaf
1 1/2	lb	Stewing beef (chuck; etc), cut in 2" cubes

INSTRUCTIONS

Michael Bowers  Internet: mikeb@radonc.ucdmc.ucdavis.edu
A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you
evaporate the liquid (see recipe)
Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and
coriander to a paste in a blender, food processor or morter. Add thick
coconut milk as needed to help blending.
In a wok, deep skillet or heavy pan  combine paste, remaining coconut milk,
lemon grass, salam leaf and beef.  Bring just to a boil, reduce heat and
simmer uncovered until beef is tender (2-3 hours).  If you stop here you
have a basic type of beef curry. Otherwise, continue cooking over medium
heat, stirring, untnil the liquid evaporates and the oil begins to
separate.  Fry the meat carefully until browned; be careful not to scorch
the meat. Searves 6-8 with other dishes.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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