Beef Rendang

• 3 pounds beef cubed
• 1/2 cup flour
• 2 tbsp paprika
• 1 tbsp salt
• 1/2 c oil
• 2 stalks lemon grass
• 3 onions in chunks
• 1/2 cup pickled ginger finely chopped
• 2 cloves garlic minced
• 1 tbsp turmeric
• 2 tbsp curry powder
• 1 tbsp sugar
• 1 can coconut cream
• 1/2 cup Indonesian Ketjap (sweet soy sauce)

1. Combine flour, paprika and salt. Dredge the beef. Heat the oil and brown beef 1/3 at a time. Cut lemongrass into 4" pieces and bruise. Heat a little more oil and saute lemongrass, onions, ginger and garlic. Add the curry poweder, turmeric and saute. Add the beef and combine. Add coconut and ketjap and simmer. Place in pan or casserole dish with cover. Bake 350 for 1 hour. Remove lemon grass and any excess fat. SErve with steamed rice

beef, flour, paprika, salt, oil, lemon grass, onions, ginger, garlic, turmeric, curry powder, sugar, coconut cream, indonesian ketjap sweet soy sauce

Taken from www.epicurious.com/recipes/member/views/beef-rendang-50146300 (may not work)