Beef Rendang (Dry Beef Curry)
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Yield: 6 Ready in 1 hours
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|1 Stalklemon grass; cut in 2"|
|2 slFresh galangal; or 1/2 ts galangal, ground|
|1 leafSalam; or curry leaf|
|1/2 cOnions; chopped|
|2 tsGround coriander|
|1 1/2 lbStewing beef; (chuck; etc)|
|1/4 tsGround turmeric|
|2 tbfresh red chile; Chopped|
|3 -(up to)|
|1 cThin coconut milk|
|4 tsSambal ulek|
|1 cThick coconut milk|
Beef Rendang (Dry Beef Curry) Preparation
Michael Bowers Internet: email@example.com 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 (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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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