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Beef Rendang

Ingredients

• For the flavor base:
• 15 dried japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek
• 1-1/2 cups sliced shallots (from 4 large shallots)
• 2 Tbs. sliced garlic
• 1 Tbs. sliced peeled fresh ginger
• 1 Tbs. chopped fresh or frozen and thawed galangal (optional)
• For the whole spice blend:
• 4 whole cloves
• 4 whole green cardamom pods
• 2 whole star anise
• 1 3-inch-long cinnamon stick, snapped in half
• For the ground spice blend:
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground fennel seeds
• 1 tsp. ground turmeric
• 1/2 tsp. freshly ground black pepper
• For the rendang:
• 3/4 cup canola or vegetable oil; more as needed
• 2 lb. boneless top blade beef chuck (or bottom or top round, flank, or sirloin steak), cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
• 1 13.5-oz. can unsweetened coconut milk
• 1/4 cup tamarind concentrate
• 3 wild lime leaves, thinly sliced
• 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
• 4 tsp. palm sugar or dark brown sugar
• 2-1/2 tsp. table salt
• 1/2 cup tightly packed grated fresh coconut or unsweetened frozen coconut, thawed
• 1/4 cup coarsely chopped fresh cilantro, for garnish (optional)
• Lime wedges, for garnish (optional)
• Nutritional Information

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