Rendang

Directions

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.