Beef Rendang Recipe

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Ingredients:

Serving

1 whole nutmeg , cracked open
5 whole cloves
6 shallots, coarsely chopped (about 5 oz)
3 garlic cloves, coarsely chopped
5 -20 red chilies, stemmed and coarsely chopped
1 1/2 tsp ground turmeric
2 tbsp fresh ginger, peeled and thinly sliced against the grain
2 tbsp galangal, peeled and thinly sliced against the grain
5 candlenuts or 5 unsalted macadamia nuts
2 lbs well-marbled boneless beef chuck or 2 lbs bottom round steaks, cut into 2- to 2 1/2-inch cubes
2 1/2 cups unsweetened coconut milk
3 stalks fresh lemongrass , each tied into a knot
1 cinnamon stick, 4 inches long
7 whole kaffir lime leaves
1 tsp kosher salt

Directions:

To make the flavoring paste, place the nutmeg and cloves in a food processor and pulse until ground to a powder, about 2 minutes.
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.
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.
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.
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.).
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.63 Kcal (1229 kJ)
Calories from fat	216.81 Kcal
		% Daily Value*
Total Fat	24.09g	37%
Sodium	383.66mg	16%
Potassium	671.99mg	14%
Total Carbs	20.67g	7%
Sugars	9.65g	39%
Dietary Fiber	4.77g	19%
Protein	4.76g	10%
Vitamin C	140.6mg	234%
Iron	3.4mg	19%
Calcium	41.9mg	4%

Amount Per 100 g
Calories	126.43 Kcal (529 kJ)
Calories from fat	93.35 Kcal
		% Daily Value*
Total Fat	10.37g	37%
Sodium	165.2mg	16%
Potassium	289.34mg	14%
Total Carbs	8.9g	7%
Sugars	4.15g	39%
Dietary Fiber	2.05g	19%
Protein	2.05g	10%
Vitamin C	60.5mg	234%
Iron	1.5mg	19%
Calcium	18mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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