RENDANG (DRY BEEF CURRY)

• 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

* 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