Rendang

1. 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. 2

   Let stand for 30 minutes.

3. 3

   Knead pulp from seeds, discard seeds.

4. 4

   Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp.

5. 5

   Set aside.

6. 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. 7

   Lift out a onion is soft.

8. 8

   Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used).

9. 9

   Cook, stirring, until seasonings are well combined.

10. 10

    Return beef to kettle; stir to coat with spice mixture.

11. 11

    Stir in tamarind liquid and coconut milk.

12. 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. 13

    Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce.

14. 14

    Serve with rice.

* Per serving · 4 servings · Values may vary.