• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rendang (Dry Beef Curry)

  • Recipe Submitted by on

Category: Indonesian, Beef

 Ingredients List

  • 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

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