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Recipe Name: Rendang (dry Beef Curry) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Tamarind liquid*
2 Tablespoon(s) Oil
2 Pound(s) Beef, lean boneless chuck in
1 Onion, medium chopped
4 Garlic clove, minced or pres
1 Tablespoon(s) Ginger, fresh chopped
1 Tablespoon(s) Coriander, ground
1 Cinnamon stick
1 Teaspoon(s) Cumin, ground
1 Teaspoon(s) Chili paste
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Cloves, ground
1/2 Teaspoon(s) Anchovy paste
2 1/2 Cup(s) Coconut milk
Rice, cooked
In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged
tamarindpulp or 4-5 inch long whole tamarind pod (shell and coarse
stringsremoved). Let stand for 30 minutes. Knead pulp from seeds:
discardseeds. 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, ChiliPaste, pepper, cloves, and shrimp paste (if used).
Cook, stirring, untilseasonings are well combined. Return beef to
kettle; stir to coat withspice mixture. Stir in tamarind liquid and
coconut milk. Bring to aboill then cover, reduce heat to medium-low,
and simmer stirringoccaisonally, until meat is very tender when pierced
and sauce is verythick and almost dry (1 1/2 to 2 hours). Remove from
heat and discardcinnamon stick; spoon off and discard fat from sauce.
Serve with rice.--- per Larry Haftl

Nutrition (calculated from recipe ingredients)
Calories: 930
Calories From Fat: 679
Total Fat: 76.8g
Cholesterol: 155.7mg
Sodium: 112.9mg
Potassium: 672.1mg
Carbohydrates: 19.4g
Fiber: 1.6g
Sugar: 6.7g
Protein: 41.9g

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