Beef Rendang and a Beef Blog Hop

Ingredients

• 1 teaspoon salt
• 2 teaspoons sugar
• 1½ teaspoons tamarind concentrate
• ¾ cup (about 2 ounces or 55 g) desiccated coconut, toasted in a dry pan (reserve 2 tablespoons for the spice paste)
• 2 pounds (1 kilo) beef chuck or stew beef, cubed in bite size pieces

For the Spice Paste:

• 2 onions 
or 4 shallots
• 1 large jalapeño, seeded
• 1 inch ginger, roughly chopped
• 4 cloves of garlic
• 2 tablespoons toasted coconut (from above)
• 1 tablespoon olive oil

For the curry sauce
:

• 2 tablespoons vegetable oil
• 1 tablespoon turmeric powder
• 2½ tablespoons sugar
• 1 teaspoon salt
• 4 teaspoons soy sauce
• 2 (2-oz) packages coconut cream powder, rehydrated in 2 cups warm water (or 1 400 ml/13.5 oz. can coconut milk)

Directions

1. Mix together the salt, sugar, tamarind concentrate and water in a large bowl. Add the beef and toss to fully coat. Add the toasted coconut (reserve 2 tablespoons) and mix well. Set aside.
2. Put all of the spice paste ingredients in a food processor and blend until you get a smooth paste.
3. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Cook the meat, working in batches, until seared on all sides. Transfer to a bowl.
4. Add the spice paste and the rest of the curry sauce ingredients and cook for a few minutes.
5. Add the coconut milk and bring to a simmer. Return the beef to the pan.
6. Turn the heat to a low simmer, cover and allow to simmer for 2 hours or until the meat is fall-apart tender.
7. Uncover, turn the heat to high, and boil for about 10 minutes, stirring often, until the sauce has reduced and thickened to desired consistency.

more: http://www.katherinemartinelli.com/blog/2012/beef-rendang-and-a-beef-blog-hop/