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