Beef Rendang | Flavor and Friends

Ingredients

• For the Flavoring Paste:
• 1 whole nutmeg, cracked
• 5 whole cloves
• 6 shallots, chopped
• 3 cloves of garlic, chopped
• 8 fresh red Holland (or Fresno) chiles, stemmed and chopped
• 2 teaspoons ground turmeric
• 3 inches fresh ginger , peeled and sliced against the grain
• 2 tablespoons cracked galangal root or 3 inches, peeled and sliced fresh (or frozen) galangal
• 5 candlenuts (or unsalted macadamia)
• 1 tablespoon brown sugar
• 2 pounds beef chuck for stew (approx. 21/2-inch cubes)
• 1 can (14 oz.) unsweetened coconut milk
• 3 stalks fresh lemongrass (cut off green tops), cut into 4 inch stems
• 1 piece cinnamon stick (4-5 inches)
• 8 fresh lime leaves, bruised
• 5 dried salam leaves
• 2 tablespoons lime juice
• 1½ teaspoon kosher salt
• For the Topping:
• 2 teaspoons butter
• 2½ tablespoons unsweetened coconut flakes