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1
In a food processor, combine the shallots, lemongrass, jalapenos and ginger and puree until smooth.
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2
Add the crushed red pepper, nutmeg and cloves and pulse to combine.
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3
Scrape the paste into a large enameled cast-iron casserole or Dutch oven.
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4
Add the coconut milk, cinnamon stick, lime leaves and 2 tablespoons of the brown sugar and season lightly with salt.
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5
Add the beef to the casserole and bring to a boil.
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6
Cover partially and cook over low heat, stirring frequently, until the liquid is nearly evaporated and the meat is tender and deep mahogany, about 2 hours.
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7
As the mixture cooks, scrape up any bits that are stuck to the sides and bottom.
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8
The fat will separate out when the liquid is nearly evaporated and the meat is tender.
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9
Spoon off as much fat as possible and keep warm.
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10
In a medium skillet, heat the canola oil.
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11
Add the peanuts and cook over moderate heat just until beginning to brown, about 2 minutes.
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12
Add the fish sauce and the remaining 1 tablespoon of brown sugar and cook, stirring, until golden, about 1 minute.
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13
Pour the peanuts onto a plate to cool, then break them apart.
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14
Transfer the rendang to bowls and garnish with the peanuts.
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15
Serve with steamed rice and lime wedges.
