Rendang redux

Beef Rendang

This first recipe is my modification of the recipe in
Cradle of Flavor by James Oseland


Flavoring Paste

1 nutmeg, cracked open with a meat pounder
5 whole cloves
3 big shallots, coarsely chopped
6 cloves garlic, coarsely chopped
6-8 red chillis, seeded  and coarsely chopped
2 inches fresh ginger, grated on a microplane
2 inches fresh galangal, grated on a microplane
5-10 macadamia nuts

2-3 pounds beef chuck roast, cut into 1 inch pieces
1 tablespoon turmeric
2 13 oz cans coconut milk
3 stalks fresh lemongrass, gently pounded with the back of kitchen knife blade
1 piece cinnamon stick
7 lime leaves
1 teaspoon salt

Grind the nutmeg and cloves in a spice grinder (or a mortar and pestle: I use
a dedicated coffee grinder).  Add to a small food processor: add the rest
of the ingredients for the flavoring paste, and pulse until a coarse paste is left.
Stir the beef and the paste together in a large skillet. Add the remaining
ingredients, and heat over medium-high heat: bring to a low boil, and simmer,
stirring every ten or twenty minutes until the liquid has almost all evaporated.
Let the meat fry in the remaining oil , stirring to prevent scorching.  Cook
until the meat is the color of roasted coffee beans.

Remove the lemongrass, lime leaves and cinnamon.  Serve, for example with lemongrass
and coconut flavoured jasmine rice.