Rendang (dry beef curry)

Yield: 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

Instructions:

Rice; cooked * 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