Beef Rendang

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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
  • 1 tablespoon very finely shredded fresh or thawed, frozen kaffir lime leaves (optional)

    • Description

    Recipe For Beef Rendang From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne Rossetto Kasper, The Splendid Table Is Public Radio's Culi

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