BEEF RENDANG

2 lbs beef rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tablespoon chopped fresh ginger
4 small red chillies, chopped
1/2 cup water
2 teaspoons ground coriander
2 tablespoons tamarind sauce
1 teaspoon ground turmeric
10 curry leaves
1 stem lemon grass (about 4-inches)
4 cups coconut milk

Remove fat and sinew from steak, cut meat into 1-inch cubes, place in a saucepan.

In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.

Add coriander, tamarind sauce, turmeric, curry leaves and lemon grass to pan, 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. 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.

Remove lemon grass before serving.

"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"."

Servings: 4
Source: Indonesian Cooking