Beef Rendang Recipe

Ingredients

• 3 tbsp vegetable oil
• 2 cinnamon sticks
• 2 star anise
• 4 cardamom pods
• 6 cloves
• 2 stalks lemongrass, bottom third only, bruised
• 2¼ lbs (1 kg) chuck roast, cubed
• ¾ cup (180ml) coconut milk
• 1 cup (100g) fresh grated coconut
• 1 tbsp sugar
• 1 tsp salt
• 4 kaffir lime leaves, thinly sliced
• 1 turmeric leaf, thinly sliced (optional)
• Spice Paste
• 3 red chilies, seeded, and cut into pieces
• 10 dried chilies, seeded, soaked in warm water, and drained
• 2 inch galangal, sliced
• 2 inch ginger, peeled and sliced
• 5 to 6 shallots, peeled and halved
• 3 cloves garlic, peeled, and cut into quarters
• 3 candlenuts or macadamias
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel
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