| 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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