Recipe: Beef Slow-Cooked in Coconut Milk with Spices (Rendang) (Singaporean)

BEEF SLOW-COOKED IN COCONUT MILK WITH SPICES
(RENDANG)

5 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
1 (2-inch) piece fresh or frozen and thawed galangal*, peeled and chopped
1 (2-inch) piece ginger, peeled and chopped
1 (1/2-inch) piece fresh or frozen and thawed turmeric*, peeled and chopped
3 shelled candlenuts*, chopped
1/2 of a nutmeg seed, chopped
Salt (to taste)
2 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
2 stalks lemongrass
2 1/2 cups unsweetened coconut milk
6 kaffir lime leaves*
5 fresh curry leaves*
Steamed rice (for serving)

Puree shallots, garlic, galangal, ginger, turmeric, candlenuts, nutmeg and salt to taste in a food processor to a smooth paste and transfer to a large bowl. Add meat, mix well, and set aside to marinate for 1 hour.

Bruise lemongrass with dull side of cleaver or large kitchen knife, tie each stalk into a knot, and set aside.

Bring coconut milk to a simmer in a wok or medium-wide pot over medium heat. Add meat and marinade, lime and curry leaves and lemongrass and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until liquid reduces to a thick paste and beef begins to fry, about 2 hours.

Continue cooking, gently stirring often, until meat browns, about 30 minutes more.

Remove lime and curry leaves and lemongrass just before serving. Serve warm or at room temperature, with steamed rice.

*Available at Asian groceries.

Makes 6-8 servings
Source: Saveur magazine, issue 58