BEEF STEW WITH A DIFFERENCE

Tired of that boring old chili, Willie?

Lamb Vindaloo doesn’t do it for you?

How about a nice Indonesian-style beef curry, guaranteed to warm your innards on a cold November night? Yes, Esteemed Readers, it’s time for:

Beef Rendang

· 1 lb rump steak
· 2 onions
· 4 cloves garlic, peeled
· 3 fresh red chili peppers
· 1 one-inch chunk ginger root
· 1 tsp turmeric
· 1 tbsp paprika
· 1 stalk lemon grass, chopped
· 3 lime leaves
· 20 oz coconut milk
· 5 tbsp water

Put the onions, garlic, chili peppers, ginger, paprika, turmeric and water in a food processor fitted with the steel blade; process into a smooth paste, scraping the sides of the work bowl to make sure all ingredients are incorporated.

Dice the meat and mix with half the paste. Set aside.

Put the other half of the paste into a heavy saucepan and add the coconut milk, chopped lemon grass and lime leaves.

Simmer without the lid for about 30 minutes, until mixture is reduced by half. Add the meat mixture and return to a simmer. Reduce heat and simmer uncovered, stirring regularly, for one hour or until the meat is tender. Serve with boiled rice.

[Now, if you want some greens to go with your Beef Rendang, take some hearts of romaine, some croutons, anchovies, and Caesar dressing and fix yourself up a nice Caesar salad. Serve alongside the meat dish and Presto! “Rendang Unto Caesar.” Oy.]