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  • Beef Rendang (Dry Beef Curry)

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    Beef Rendang (Dry Beef Curry)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Minced fresh red chile -or possibly-
    • 4 tsp Sambal ulek
    • 3 x -(up to)
    • 4 slc Ginger
    • 2 slc Fresh galangal -or possibly-
    • 1/2 tsp Grnd galangal
    • 3 x Cloves garlic
    • 1/2 c. Minced onion
    • 1 tsp Salt
    • 1/4 tsp Grnd turmeric
    • 2 tsp Grnd coriander
    • 1 c. Thick coconut lowfat milk
    • 1 c. Thin coconut lowfat milk
    • 1 stalk lemon grass, cut in 2" pcs and bruised
    • 1 x Salam or possibly curry leaf
    • 1 1/2 lb Stewing beef (chuck, etc), cut in 2" cubes

    Directions

    1. A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)
    2. Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter. Add in thick coconut lowfat milk as needed to help blending.
    3. In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs). 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 till browned; be careful not to scorch the meat. Searves 6-8 with other dishes.

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