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
DIRECTIONS
Set the oven to 300º.
Make the flavoring paste: Place nutmeg and cloves in food processor (or mortar and pestle) and grind to a dusty powder.
Add the rest of the flavoring paste ingredients to the food processor and pulse to a chunky-smooth paste.
In an uncovered braiser, mix the beef and the flavoring paste until well combined. Add the coconut milk, lemongrass, cinnamon, lime leaves, salam leaves, lime juice and salt. Stir to combine and bring to a gentle boil over medium heat. This mixture of the meat, coconut milk and flavoring paste will go on a fascinating journey. Stir often to prevent the meat and coconut milk from sticking and scorching.
Once you see the sauce get slightly thicker and boiled down, put the cover on and stick the braiser in the oven for 3 hours.
Take the pot out of the oven and place it onto the stovetop, sauté the beef for 5-10 minutes until most of the liquid evaporates. Then, reduce the heat to low for another 5-10 minutes.
While allowing the beef to rest for 20 minutes, make the topping: Melt butter and add the coconut flakes, roast until golden brown.
Discard the cinnamon, lemongrass, lime leaves and salam leaves, or you can leave the aromatics for a more rustic presentation.
Sprinkle the topping over the dry curry.
Recipe by Flavor and Friends at http://flavorandfriends.com/beef-rendang/