GREAT FROM THE LADIES AT THE SOUP KITCHEN THAT THEY ASKED ME TO MAKE A RECIPE FOR 4-6 FOR SO HERE GOES( REMEMBER THIS IS ONLY A GUIDE DAN

BEEF RENEANG (INDONESIA STEW) by CHEF DAN: serves4-6




SPICE MIX:



1 inch ginger, sliced

3 garlic cloves

2 jalapeños, seeded

1 tablespoon coriander, whole

1 tablespoon cumin



BEEF RENDANG:



2 Tablespoons olive oil

1-1/2- pounds beef shank, sirloin roast or what ever, cut into inch cubes

1 can (19oz) Mae ploy coconut milk

1 pint chicken stock

1 onion, sliced

3 tablespoons tamarind concentrate

1 cup pace picante sauce

1 tablespoon brown sugar

1 package rice sticks (cellophane noodles)



DIRECTIONS:

1.Spice Mix; combine all the ingredients in a blender.

2.Puree until smooth.

3.Add a little water if mixture becomes to dry.

4.In a stock pot, add oil over medium-high heat, brown the meat and onions, about 5-7 minutes.

5.Add stock, spice mix and the rest of ingredients, except the coconut milk and noodles.

6.Cover and bring to a simmer and cook for about 1 hour or until meat is tender.

7.Add coconut milk and the noodles and simmer for about 20 minutes.



ENJOY DAN: hallelujah