Free Recipe Beef Rendang (Dry Beef Curry)
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Beef Rendang (Dry Beef Curry) Recipe
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
Beef Rendang (Dry Beef Curry) Preparation
Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 6
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