Indonesian Spiced Coconut Beef (Rendang)

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Indonesian Spiced Coconut Beef (Rendang) Ingredients

1 ts Garlic powder; (six garlic	1 tb Ground ginger
10 Shallots; chopped	2 Sticks lemon grass; crushed
1/4 lb Hot red chili peppers;	2 Bay leaves; crushed
2 tb Peanut oil	5 Kaffir lime leaves; asian
1 tb Galangal powder; see pantry	Salt; to taste
1 ts Turmeric	4 c Coconut milk (not cream
1 ts Coriander	2 lb Beef chuck; cubed (5-cm)
1 ts Black pepper

Instructions for Indonesian Spiced Coconut Beef (Rendang)

PANTRY: galangal powder is made from Thai or Laotian ginger; available in Asian markets. Combine garlic, shallots and chilies. In large saucepan, heat oil, add garlic mixture and saute 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2 to 3 more minutes. Add coconut milk and cook until top of liquid becomes oily. Add beef cubes and stir frequently. Reduce heat to low and, stirring occasionally, cook until coconut milk mixture reduces, thickens to a gravy-like consistency and turns a deep, dark brown, about 4 hours. Serve. Makes 6 servings. INTRO: prepared by the Wives of Indonesian Civil Servants, a womens organization known as Dharma Wanita. Reporter by ANN CRISWELL, Food Editor 9/26/97 Houston Chronicle McRecipe by patHanneman Recipe by: Indonesian Embassy, Washington, D.C Posted to MC-Recipe Digest V1 #822 by KitPATh on Oct 01, 1997

Main Ingredient: BeefCuisine: Asian

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