RENDANG (DRY BEEF CURRY)

      Title: RENDANG (DRY BEEF CURRY)
  Categories: Indonesian, Beef
       Yield: 6 Servings
  
     1/2 c  Tamarind liquid*
       2 tb Oil
       2 lb Beef; lean boneless chuck in
       1    Onion, medium; chopped
       4    Garlic clove; minced or pres
       1 tb Ginger, fresh; chopped
       1 tb Coriander, ground
       1    Cinnamon stick
       1 ts Cumin, ground
       1 ts Chili paste
     1/2 ts Pepper
     1/2 ts Cloves, ground
     1/2 ts Anchovy paste
   2 1/2 c  Coconut milk
            Rice; cooked
  
   * In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged
   tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse
   strings removed).  Let stand for 30 minutes. Knead pulp from seeds:
   discard seeds. Prepare tamarind liquid using 1/2 cup hot water and
   1/4 cup pulp. Set aside. Heat oil in a wok or 5-quart kettle over
   medium-high heat: add meat, a few pieces at a time, and cook until
   browned on all sides. Lift out a onion is soft.  Add coriander,
   cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste
   (if used). Cook, stirring, until seasonings are well combined. Return
   beef to kettle; stir to coat with spice mixture. Stir in tamarind
   liquid and coconut milk. Bring to a boill then cover, reduce heat to
   medium-low, and simmer stirring occaisonally, until meat is very
   tender when pierced and sauce is very thick and almost dry (1 1/2 to
   2 hours).  Remove from heat and discard cinnamon stick; spoon off and
   discard fat from sauce. Serve with rice.
   
                                          --- per Larry Haftl
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