Beef Rendang (Dry Beef Curry)

Yield: 6 servings

1/2 cup tamarind liquid*
2 Tbsp salad oil
2 lb beef, lean boneless chuck -in 1 1/2" chunks
1 medium onion; chopped
4 garlic cloves; minced or pressed
1 Tbsp Ginger, fresh; chopped
1 Tbsp Ground coriander
1 Cinnamon stick (about 3" long)
1 tsp Ground cumin
1 tsp Chili Paste or crushed red peppers
1/2 tsp Pepper
1/2 tsp Ground cloves
1/2 tsp Shrimp paste or anchovy paste
2-1/2 cups Coconut milk
Rice, hot cooked

* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 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 1/2 cup hot water and 1/4 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 (1 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice.