This is a print preview of "Beef Rendang (Dry Beef Curry)" recipe.

Beef Rendang (Dry Beef Curry) Recipe
by Global Cookbook

Beef Rendang (Dry Beef Curry)
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  Servings: 6

Ingredients

  • 2 Tbsp. Minced fresh red chile -or possibly-
  • 4 tsp Sambal ulek
  • 3 x -(up to)
  • 4 slc Ginger
  • 2 slc Fresh galangal -or possibly-
  • 1/2 tsp Grnd galangal
  • 3 x Cloves garlic
  • 1/2 c. Minced onion
  • 1 tsp Salt
  • 1/4 tsp Grnd turmeric
  • 2 tsp Grnd coriander
  • 1 c. Thick coconut lowfat milk
  • 1 c. Thin coconut lowfat milk
  • 1 stalk lemon grass, cut in 2" pcs and bruised
  • 1 x Salam or possibly curry leaf
  • 1 1/2 lb Stewing beef (chuck, etc), cut in 2" cubes

Directions

  1. A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)
  2. Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter. Add in thick coconut lowfat milk as needed to help blending.
  3. In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs). 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 till browned; be careful not to scorch the meat. Searves 6-8 with other dishes.