Rendang

• 1/2 cup tamarind juice
• 2 tablespoons vegetable oil
• 2 pounds beef boneless
• 1 medium onions chopped
• 4 each garlic cloves minced
• 1 tablespoon ginger chopped
• 1 tablespoon coriander ground
• 1 each cinnamon sticks
• 1 teaspoon cumin ground
• 1 teaspoon thai chili paste
• 1/2 teaspoon black pepper
• 1/2 teaspoon cloves, ground
• 1/2 teaspoon anchovy paste
• 2 1/2 cups coconut milk

1. In a bowl, combine 13 cup hot water and 2 1/2 tablespoon packaged tamarind pulp or 4 to 5 inch long whole tamarind pod (shell and coarse strings removed).
2. Let stand for 30 minutes.
3. Knead pulp from seeds, discard seeds.
4. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp.
5. Set aside.
6. 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.
7. Lift out a onion is soft.
8. Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used).
9. Cook, stirring, until seasonings are well combined.
10. Return beef to kettle; stir to coat with spice mixture.
11. Stir in tamarind liquid and coconut milk.
12. 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 (2 1/2 to 2 hours).
13. Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce.
14. Serve with rice.

tamarind juice, vegetable oil, beef, onions, garlic, ginger chopped, coriander ground, cinnamon sticks, cumin ground, thai chili paste, black pepper, anchovy paste, coconut milk

Taken from recipeland.com/recipe/v/rendang-41661 (may not work)