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Beef Rendang


Beef Rendang
1 pound beef brisket, cut into one- to two-inch cubes
1 teaspoon salt
dash each of ground black and white pepper
2 bay leaves
1 Tablespoon vegetable oil
3 Tablespoons Chinese brown slab sugar
5 Tablespoons minced onions
2 Tablespoons peeled minced garlic
3 Tablespoons minced fresh ginger
2 candlenuts, smashed
2 Tablespoons assam powder
5 shallots, peeled and minced
1 Tablespoon coriander powder
1 Tablespoon chili paste
2 Tablespoons cumin powder
1 teaspoon turmeric powder
1/2 cup grated coconut
1 cup coconut milk
3 to 4 cups hot steamed rice
1. Rub beef cubes with salt and pepper, put in a plastic bag in the refrigerator for two or three hours or overnight.
2. Heat the vegetable oil in a heavy fry pan or wok, then add the sugar, onions, garlic and ginger, and brown for two minutes before adding all the spices (candlenuts through the turmeric). Next, stir-fry this for three minutes, then add the coconut and the coconut milk. Now simmer this for half an hour stirring often not letting it burn.
3. Then add the beef and simmer for about two hours or until the beef is tender.
4. Serve with or on the steamed rice.

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