Beef Rendang

Ingredients

• 2 1/4 lbbeef shin, cut into large cubes
• 1 2/3 cupscoconut milk, full fat
• 4 1/4 ozshallots
• 6 clovegarlic
• 10dried red chilies, soaked in hot water
• 1 1/2 ozgalangal
• 1 ozginger
• 3 stalklemongrass, 2 for the paste, 1 bruised
• 6candlenuts, or macadamia nuts
• 2 tspground turmeric
• 6kaffir lime leaves
• 1 1/2 ozdesiccated coconut, toasted, for kerisik
• 2 tspsea salt

Method

1. 1

   Dry-toast the desiccated coconut in a pan over low heat, stirring constantly, until it is deep brown and smells nutty, then pound it to a coarse oily paste.

2. 2

   Blend the shallots, garlic, drained chilies, galangal, ginger, two stalks of lemongrass, the candlenuts and the turmeric to a smooth paste with a splash of water.

3. 3

   Cook the paste in a heavy pan over medium heat, stirring, until it darkens and the oil separates out at the edges.

4. 4

   Add the beef, the coconut milk, the bruised lemongrass stalk, the lime leaves and the salt. Bring to a bare simmer and cook uncovered, stirring now and then, for two hours.

5. 5

   Stir in the kerisik and keep cooking, stirring more often now, until the sauce has all but gone and the beef is frying in dark red oil.