Recipe - Beef Rendang (Dry Beef Curry)

2 tablespoon Chopped fresh red chile or
4 teaspoon Sambal ulek
3 (up to)
4 sl Ginger
2 sl Fresh galangal or
One half teaspoon Ground galangal
3 Cloves garlic
One half cup Chopped onion
1 teaspoon Salt
One fourth teaspoon Ground turmeric
2 teaspoon Ground coriander
1 cup Thick coconut milk
1 cup Thin coconut milk
1 Stalk lemon grass; cut in 2"
pieces and bruised
1 Salam or curry leaf
1 One half pound Stewing beef (chuck; etc),
cut in 2" cubes

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 (23 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 68 with other dishes.

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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