Beef Rendang (Dry Beef Curry)

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

Instructions

1. 1

   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.

2. 2

   Add thick coconut milk as needed to help blending.

3. 3

   In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef.

4. 4

   Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours).

5. 5

   If you stop here you have a basic type of beef curry.

6. 6

   Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate.

7. 7

   Fry the meat carefully until browned; be careful not to scorch the meat.

8. 8

   Searves 6-8 with other dishes.