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