Beef Rendang

Here is another winning recipe, ends up like a Thai version of Stroganoff.

4 lg. cloves of garlic
4 med. shallots
1/2 inch piece ginger
2 stalk lemongrass -- chopped
1 Tbs. Thai red curry paste
2 tsp. tomato paste
Water
Oil
3 lb. beef chuck -- cut into 1" pieces
2 Tbs. brown sugar
3 cups unsweetened coconut milk
Crispy fried shallots for garnish

Put garlic, shallots, ginger, lemongrass, curry paste, and tomato paste into a food processor. Process with just enough water to form a paste.

Brown meat in oil, reserve

Fry spice paste in pan for about 5 minutes over medium heat, add brown sugar and sauté, stirring, for 1 minute longer.

Pour in coconut milk and stir until it comes to a gentle boil.

Add beef and simmer until tender - about 1 1/2 -2 hours. Reduce heat to low and continue simmering, stirring often, until sauce is very thick and clings to meat - 30 - 40 minutes. When sauce begins to thicken noticeably, you need to stir almost constantly to prevent scorching. The meat should absorb most of the coconut milk and sauce should turn brown.

Serve with crispy fried shallots sprinkled on top.

Source of recipe: Mean Chef