Rendang

Directions

In a bowl, combine ⅓ cup hot water and 2½ tablespoon packaged tamarind pulp or 4 to 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 ½ cup hot water and ¼ 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 (2½ to 2 hours).

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

Serve with rice.