eglamkowski's Journal: recipe of the day

For those of you sick of all my tofu recipes, here's a heart attack for you: Indonesian style Beef Stew, or Gulai Daging Dengan Kentang

1 tablespoon of rice flour or all-purpose flour
1 teaspoon of salt
1 tablespoon of tamarind water or 1 teaspoon of vinegar
2 pounds of beef brisket or rump steak, cut into 1/2 inch cubes
2 pounds small, new potatoes
1/2 cup vegetable oil
6 shallots or 2 onions, minced
4 cloves garlic, minced
2 teaspoons ground coriander
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
2 kaffir lime leaves or bay leaves
3 cups thick coconut milk, divided
salt to taste
2 pounds spaghetti squash or pumpkin, peeled and cubed

Prepare a marinade by mixing the flour, salt and tamarind water. Add the beef and rub each piece well. Set aside.

Keep the prepared potatoes in a bowl of salted water.

In a large (and I mean LARGE) saucepan, heat the oil and fry the beef in 3 or 4 batches for 3 minutes each time, stirring continuously. Remove with a slotted spoon.

Keep about 2 tablespoons of the oil and discard the rest. Fry the shallots and garlic, stirring continuously, for two minutes.

Add the coriander, cayenne, turmeric and ginger, stir, add the bay leaves, half the coconut milk and salt.

Bring to a boil and add the beef. Simmer gently for 40 minutes. By the end of this time, the meat should be almost tender and the sauce should be getting thick.

Add the rest of the coconut milk and continue cooking for 10 minutes.

Add the potatoes and cook for another 10 minutes.

Add the squash and cook for yet another 10 minutes or until the potatoes and squash are cooked. The sauce should not be too thick.

Serve over rice with garlic bread and a salad.