Beef Rendang
- 6 dried, hot whole red peppers, each about 3 inches long
- 1 pound very lean chuck beef
- 1/2 cup coarsely chopped shallots
- 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
- 2 tablespoons finely minced garlic
- 1 cup water
- 1 teaspoon chopped fresh ginger
- 13 cup corn, peanut or vegetable oil
- 23 cup coconut cream or milk
- 7 dried lime leaves, optional, see note
- 1/4 cup tamarind liquid or lemon juice
- 1/2 teaspoon sugar
- 13 cup dried shredded desicated coconut
- Put peppers in a bowl and add cold water to cover.
- Let soak an hour or longer or until softened.
- Drain well.
- Set aside.
- Cut beef into 3/4-inch cubes.
- Chop peppers and put them into container of electric blender.
- Add shallots, fresh lemon grass or lemon grass powder, garlic, ginger and 1/3 cup of water and blend thoroughly.
- Heat oil in a wok or skillet and when it is quite hot add chili pepper mixture.
- Cook, stirring, about 10 seconds and add beef.
- Add coconut cream or milk and remaining 2/3 cup water.
- Bring to a boil and cover closely.
- Let simmer about 20 minutes.
- Add lime leaves, tamarind liquid or lemon juice, and sugar.
- Put shredded coconut in a skillet and cook, shaking skillet and stirring, until coconut is lightly browned.
- Add this to beef.
- Stir and continue cooking about 5 minutes.
- Cover and continue cooking about 25 minutes.
- Uncover and continue cooking, stirring occasionally, about 10 minutes.
- Serve hot with rice.
red peppers, beef, shallots, lemon grass, garlic, water, fresh ginger, corn, coconut cream, lime, tamarind liquid, sugar, coconut
Taken from cooking.nytimes.com/recipes/2581 (may not work)