BEEF RENDANG

BEEF RENDANG image

Categories Beef

Yield 4-6 servings

Number Of Ingredients 16

Ingredients

1 whole nutmeg, cracked open with a nutcracker or a heavy, blunt object such as the bottom of a glass measuring cup
5 whole cloves
6 shallots (about 5 ounces), coarsely chopped
3 cloves garlic, coarsely chopped
5 to 20 fresh red Holland chiles or other fresh long, red chiles such as Fresno or cayenne, stemmed and coarsely chopped
1 piece fresh or thawed, frozen turmeric, 2 inches long, peeled and coarsely chopped (about 2 teaspoons), or 1 1/2 teaspoons ground turmeric
1 piece fresh ginger, 2 inches long, peeled and thinly sliced against the grain (about 2 tablespoons)
1 piece fresh or thawed, frozen galangal, 2 inches long, peeled and thinly sliced against the grain (about 2 tablespoons; optional)
5 candlenuts or unsalted macadamia nuts
2 pounds well-marbled boneless beef chuck or bottom round, cut into 2- to 2 1/2-inch cubes
2 1/2 cups unsweetened coconut milk
3 thick stalks fresh lemongrass, each tied into a knot
1 piece cinnamon stick, 4 inches long
7 whole fresh or thawed, frozen kaffir lime leaves
5 whole daun salam leaves (optional)
1 teaspoon kosher salt

Steps:

1. To make the flavoring paste, place the nutmeg and cloves in a food processor and pulse until ground to a powder, about 2 minutes. 2. Add the shallots, garlic, chiles, turmeric, ginger, galangal (if using), and candlenuts to the ground spices. Pulse until you have a chunky-smooth paste the consistency of cooked oatmeal. 3. In a 12-inch skillet (nonstick works best), mix the beef and the flavoring paste. Add the coconut milk, lemongrass, cinnamon, whole lime leaves, daun salam leaves (if using), and salt. Stir well and bring to a gentle boil over medium heat. Immediately reduce the heat to medium-low and simmer uncovered at a slow, steady bubble, stirring every 10 to 20 minutes. Adjust the heat periodically to maintain an even simmer. 4. At first, the broth will be thin and bright orange. As it cooks, it will become thicker and brown. Continue to simmer gently until the liquid has reduced by about 95 percent, stirring every 15 minutes or so to prevent sticking. Only the meat, oils, and a bit of thick sauce will remain. This will take 2 to 3 hours. 5. When all the liquid has evaporated, reduce the heat to low (the meat and the remaining sauce are prone to burning) and allow the beef to brown slowly. The fat may be foamy, that's ok. Stir every 5 minutes or so, being careful not to break the beef apart. Continue sautéing the beef until browned, 5 to 10 minutes longer. The surface of the beef should be barely moist with an oily sheen. (If there is too much oil in the pan for your liking, skim some of it off.) 6. Remove and discard the cinnamon, lemongrass, lime leaves, and daun salam leaves, and then transfer the beef to a serving dish. Allow the beef to rest for at least 30 minutes before serving. Slightly warm room temperature is best. Even better the next day.