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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