Beef Rendang

Directions

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.