Beef Rendang

• 5 whole cloves
• 1 whole nutmeg, slightly crushed in a mortar and pestle
• 6-8 red Holland chiles, or 3-4 Thai chiles, stemmed and roughly chopped
• 6 small shallots, roughly chopped
• 5 candlenuts or macadamia nuts
• 3 cloves garlic, peeled
• 1 2" piece fresh or frozen turmeric, peeled and roughly chopped, or 1 1/2 tsp. ground turmeric
• 1 2" piece ginger, peeled and thinly sliced
• 1 2" piece galangal, peeled and thinly sliced
• 2 lb. boneless beef chuck, cut into 2" pieces
• 7 fresh or frozen Kaffir lime leaves, plus 4 very thinly sliced, for garnish
• 3 stalks lemongrass, trimmed, smashed with a mallet, and tied into knots
• 2 sticks cinnamon
• 21/2 cups unsweetened coconut milk
• Kosher salt, to taste

1. 1. Pulse cloves and nutmeg in a food processor until very fine. Add chiles, shallots, nuts, garlic, turmeric, ginger, and galangal; puree until a slightly smooth paste forms, about 2 minutes. Transfer paste to a 12" nonstick skillet with beef; using your hands, mix together.
2. 2. Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 11/2 hours. Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 21/2-3 hours. Discard whole spices before serving; garnish with thinly sliced lime leaves.

cloves, nutmeg, chiles, shallots, candlenuts, garlic, turmeric, ginger, galangal, boneless beef chuck, lime, stalks lemongrass, cinnamon, unsweetened coconut milk, kosher salt

Taken from www.epicurious.com/recipes/member/views/beef-rendang-53006181 (may not work)