Vivi’s Rendang

3 pounds chuck roast cut into 2 inch cubes
2 15 oz cans coconut milk
2 cups water

1/4  to 1/3 cup finely chopped or ground red chilies (can use sambal oelek if fresh hot red chilies aren’t available)
1 head of garlic (about 50 grams), coarsely chopped
6--8 shallots (about 150 grams), coarsely chopped
5 kemiri (candle nuts)
1 tsp coriander seeds, ground
1/2 a nut of nutmeg, ground
5 cloves, ground
1 two-inch finger of turmeric, peeled and chopped (2 tsp ground turmeric)
3 thumbs of ginger, peeled and coarsely chopped
1 thumb of laos (galingale) peeled and sliced
1 tsp kosher salt

3 daun salam
6 kaffir lime leaves
2 stalks of lemongrass, bruised with a pestle

Pulse the chilies, shallots, garlic, spices and salt in a food processor until you have a somewhat smooth paste.

In a dutch oven or similar pot, mix beef and spice paste.  Add coconut milk, water, salam and kaffir lime leaves, and lemongrass and bring to a boil over medium heat.  Lower the heat to maintain a steady simmer and stir every fifteen minutes or so.  Open a beer, or the beverage of your choice, turn on some good music and relax.  Like good barbecue, the secret to good rendang is cooking it low and slow.  You can’t rush it.

James Oseland, in his excellent book Cradle of Flavor,  recommends using a shallow, wide pan to cook rendang to speed up the evaporation process.  I disagree for two reasons.  One, I think you just need to give it the time it needs.  Two, as you get near the end the oils tend to sputter and pop; with a shallow pan you will find your kitchen spattered with turmeric freckles.

As the liquid reduces you need to reduce the heat and stir more often.  The rendang is done when the sauce has been reduced to a thick paste and is a chocolate brown.