Serving
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Beef Curry Dry Fried
Indonesia
  -   Rendang daging
Serves
Effort:
Sched:
DoAhead:  
4 side  
***
2-1/4 hr  
Yes

An intensely flavored dry curry that makes a good side dish for a Western menu or one component of an Asian menu. I consider it a little too intense (though not chili hot) to be the only main dish and too dry to stand alone with rice. See Beef Dry Curry for another version.



1
----
2
1/3
1
1/3
3
1
2
1/2
1/2
----
1
1
2
1/2
#
---
t
in

in

oz
cl
t
t
---
T
c

c
Beef, lean (1)
--- Paste
Coconut, shredded
Galangal (2)
Lemon Grass (3)
Ginger root
Chilis, red (4)  
Shallots
Garlic
Turmeric
Salt
--------
Oil
Coconut Milk
Salam Leaf (5)
Stock
Prep   -   (35 min)
  1. Trim BEEF of any excess fat and cut into 1 inch cubes.
  2. Dry fry SHREADED COCONUT until golden for paste.
  3. Smash bottom 6 inches of the LEMON GRASS with the flat side of your kitchen mallet. Slice the bottom 4 inches crosswise as thin as you can. Tie a knot in the remaining top part and set it aside.
  4. Slice GALANGAL as thin as you can, then pound with your food mallet. Slice GINGER very thin. Chop fine.
  5. Chop all Paste items fine, then run in a mini-prep food processor, adding in order listed (hardest and dryest first. Finish by pounding in a big Thai stone mortar.
Run   -   (1-3/4 hour)
  1. In a coverable wok or spacious sauté pan heat Oil and fry Beef stirring until all exuded liquid has evaporated and it is lightly browned. Remove from the oil and set aside.
  2. In the same oil (add a little if needed) fry the Paste for about 1 minute until fragrant. Stir in Coconut Milk, then Salem Leaves, Lemongrass top, Beef and Stock. Bring to a boil and simmer covered for 1-1/2 hours or until beef is tender. Watch that it doesn't get too dry but there should be very little liquid when it's done.
  3. Serve accompanied by steamed Jasmine rice and other dishes.
NOTES:
  1. Beef:   Chuck roast is good for this. Round will work but will increase cooking time significantly.
  2. Galangal   This board hard relative of ginger imparts a unique flavor to Southeast Asian soups and stews. Fresh is best but frozen is fine. Dried and powdered is not acceptable. If you don't have it, use fresh Ginger Root - not at all the same, but acceptable. For details see our Galangal page.
  3. Lemon Grass:   These tough grass stems are now widely available in North America in markets that serve an East or Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.
  4. Chilis:   Fresh red Fresno or Holland Red chilis are fine. The Holland Red are more authentic but generally unavailable and they're getting ground up anyway, so no-one will know. For details see our Chili Page.
  5. Salam Leaf:   (Daun Salam) These can be had dried and are unique to Indonesian and Malaysian cooking. The nearest substitute is Curry Leaf, but it's not real close. For details see our Daun Salam page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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