BEEF RENDANG

      Title: BEEF RENDANG
  Categories: Indonesian, Beef
       Yield: 4 Servings
  
       1 kg Rump steak
       2    Onions, chopped
       4    Garlic cloves, chopped
       1 tb Fresh ginger, chopped
       4 sm Red chillies, chopped
     1/2 c  Water
       2 ts Ground coriander
       2 tb Tamarind sauce
       1 ts Ground turmeric
      10    Curry leaves
            Lemon grass, 10 cm stem
       4 c  Coconut milk
  
   1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
   bowl. 2. In food processor, combine onions, garlic, ginger, chillies
   and water, blend until smooth. Add the mixture to steak. 3. Add
   coriander, tamarind sauce, turmeric, curry leaves and lemon grass,
   stir until combined. Stir in coconut milk. Bring to a boil, reduce
   heat to medium, simmer, uncovered for 1 hour, stirring occasionally.
   Reduce heat to very low, simmer for 30 minutes, stirring frequently
   until the meat is very tender and liquid has been absorbed. Remove
   lemon grass before serving. NOTE: It is necessary to stir the Beef
   Rendang often during the last 30 minutes of cooking to prevent
   coconut milk from separating and to avoid sticking. This distinctive
   and delicious curry is cooked very slowly for a long time, until the
   meat is very succulent and all the coconut milk has been absorbed. A
   close friend of mine, Winnie Quek, and her husband own a fine
   Singaporean Restaurant here in Calgary. While her recipe for Beef
   Rendang remains a closely guarded secret, this one comes very close.
   Winnie has suggested holding back 2 cups of coconut milk until the
   last 30 minutes of cooking, then slowly adding it then, as you
   continue to simmer and stir until all the liquid has been absorbed.
   Winnie says that this will stop the coconut milk from separating and
   tasting "oily". Source: Indonesian Cooking
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