Beef Rendang

by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 6

½ cup of finely shredded desiccated coconut
1 cinnamon stick (about 2 inch)
3 cloves
4 whole star anise
2 cardamon pods
2 pieces daun salam
¼ cup canola oil
2 lbs beef cubes – cuts for stewing, briskets, cubed
2 cups thick coconut milk
1 slice of asam gelugur* tamarind/ ½ tablespoon fresh lime juice
4 pieces of kaffir lime leaves
1 teaspoon kosher salt, to taste
1 tablespoon sugar

Spice paste:
10 red jalapeno chilies
2 shallots
2 cloves garlic
3 stalks lemon grass
1 inch ginger
1 inch galangal
2 candlenuts

1. Toast coconut till golden brown in an oven or in a pan. Set aside.
2. Using a food processor, grind all spice paste ingredients into a paste
3. Heat oil on medium high. Fry paste and whole spices till fragrant, red and oil has separated, about 5-7 minutes
4. Add beef and fry for about 3 minutes till brown.
5. Add coconut milk, finely shredded kaffir lime leaves, tamarind slice, salt and sugar, and braise uncovered on low, stirring occasionally, until beef is tender and gravy has thicken, about 2 hours depending on beef cut till fork tender.
8. Mix in toasted coconut.