Beef Rendang (dry Beef Curry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Indo | Meat | 6 | Servings |
INGREDIENTS
| 2 | T | Chopped fresh red chile -or- |
| 4 | t | Sambal ulek |
| 3 | up to | |
| 4 | Ginger | |
| 2 | Fresh galangal -or- | |
| 1/2 | t | Ground galangal |
| 3 | Cloves garlic | |
| 1/2 | c | Chopped onion |
| 1 | t | Salt |
| 1/4 | t | Ground turmeric |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 154
Total Fat: 18.2g
Cholesterol: <1mg
Sodium: 1629.1mg
Potassium: 366.6mg
Carbohydrates: 10.9g
Fiber: 1.9g
Sugar: 1.6g
Protein: 8.2g