Name: Rendang (Dry Beef Curry)
Ingredients: 1/2 c Tamarind liquid*; 2 tb Oil; 2 lb Beef; lean boneless chuck in; 1 Onion, medium; chopped; 4 Garlic clove; minced or pres; 1 tb Ginger, fresh; chopped; 1 tb Coriander, ground; 1 Cinnamon stick; 1 ts Cumin, ground; 1 ts Chili paste; 1/2 ts Pepper; 1/2 ts Cloves, ground; 1/2 ts Anchovy paste; 2 1/2 c Coconut milk; Rice; cooked; --- per Larry Haftl

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Indo	Indonesian, Beef	6	Servings

INGREDIENTS

1/2	c	Tamarind liquid*
2	tb	Oil
2	lb	Beef; lean boneless chuck in
1		Onion, medium; chopped
4		Garlic clove; minced or pres
1	tb	Ginger, fresh; chopped
1	tb	Coriander, ground
1		Cinnamon stick
1	ts	Cumin, ground
1	ts	Chili paste
1/2	ts	Pepper
1/2	ts	Cloves, ground
1/2	ts	Anchovy paste
2 1/2	c	Coconut milk
		Rice; cooked
		— per Larry Haftl

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.

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