Beef Rendang (Dry Beef Curry)
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4 Servings
2.00 tb Chopped fresh red chile, or
4.00 ts Sambal ulek
3.00 Or 4 slice ginger
2.00 sl Fresh galangal, or 1/2 tsp
Ground
3.00 Cloves garlic
0.50 c Chopped onion
1.00 ts Salt
0.25 ts Ground turmeric
2.00 ts Ground coriander
1.00 c _EACH_ thick and thin
Coconut milk
1.00 Stalk lemon grass, cut in 2"
Pieces and bruised
1.00 Salam or curry leaf
1.50 lb Stewing beef (chuck, etc),
Cut in 2" cubes
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 (2-3 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 6-8 with other dishes.
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