Beef rendang (dry beef curry)
Beef Curry Meat
Last updated 6/12/2012 1:08:03 AM. Recipe ID 34347. Report a problem with this recipe.
Title: Beef rendang (dry beef curry)
Yield: 6 Servings
2 tb Chopped fresh red chile -or-
4 ts Sambal ulek
3 -(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
Michael Bowers Internet: firstname.lastname@example.org
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. Add thick
coconut milk as needed to help blending.
In a wok, deep skillet or heavy pan combine paste, remaining coconut
milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce
heat and simmer uncovered until beef is tender (2-3 hours). 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 until browned; be
careful not to scorch the meat. Searves 6-8 with other dishes.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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