Beef Rendang

1. 1

   In a food processor, combine the shallots, lemongrass, jalapenos and ginger and puree until smooth.

2. 2

   Add the crushed red pepper, nutmeg and cloves and pulse to combine.

3. 3

   Scrape the paste into a large enameled cast-iron casserole or Dutch oven.

4. 4

   Add the coconut milk, cinnamon stick, lime leaves and 2 tablespoons of the brown sugar and season lightly with salt.

5. 5

   Add the beef to the casserole and bring to a boil.

6. 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.

7. 7

   As the mixture cooks, scrape up any bits that are stuck to the sides and bottom.

8. 8

   The fat will separate out when the liquid is nearly evaporated and the meat is tender.

9. 9

   Spoon off as much fat as possible and keep warm.

10. 10

    In a medium skillet, heat the canola oil.

11. 11

    Add the peanuts and cook over moderate heat just until beginning to brown, about 2 minutes.

12. 12

    Add the fish sauce and the remaining 1 tablespoon of brown sugar and cook, stirring, until golden, about 1 minute.

13. 13

    Pour the peanuts onto a plate to cool, then break them apart.

14. 14

    Transfer the rendang to bowls and garnish with the peanuts.

15. 15

    Serve with steamed rice and lime wedges.

* Per serving · 4 servings · Values may vary.