Beef Rendang (Dry Beef Curry)

Ready in 1h

Try this Beef Rendang (Dry Beef Curry) recipe, or contribute your own.


1 Stalk lemon grass; cut in 2"
1 ts Salt
2 sl Fresh galangal; or 1/2 ts galangal, ground
3 Garlic
1 leaf Salam; or curry leaf
1/2 c Onions; chopped
2 ts Ground coriander
1 1/2 lb Stewing beef; (chuck; etc)
1/4 ts Ground turmeric
2 tb fresh red chile; Chopped
4 sl Ginger
3 -(up to)
1 c Thin coconut milk
4 ts Sambal ulek
1 c Thick coconut milk

Original recipe makes 6



Michael Bowers Internet: 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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