Rendang Breakfast

🥘 Ingredients

• shredded unsweetened coconut 3 cups
• avocado or another neutral flavored cooking oil 4 tablespoons
• chuck steak 3 pounds
• coarse salt to taste
• freshly cracked pepper to taste
• shallots 6
• garlic cloves 8
• ginger 3 tablespoons
• lemon grass 3 stalks
• cardamom pods 2
• cinnamon stick 1
• cloves 3
• cumin seeds 1 tablespoon
• coriander seeds 2 teaspoons
• nutmeg ½
• star anise 2
• macadamia nuts 5
• whole Fresno pepper 1
• seeded Fresno peppers 7
• seeded lady finger peppers 2
• bay leaves 4
• lime leaves 4
• full fat coconut milk 3 15-ounce cans
• palm sugar or light brown sugar 2 teaspoons
• lemon juice 1 ½ tablespoons

1. 1

   Add the shredded unsweetened coconut to a large wok or non-stick skillet over low heat. Constantly move it around using a spatula and cook it until it is light golden brown, about 25 minutes . Once browned, transfer to a mortar and pestle or food processor and process until it becomes a runny paste. You will need to stop and scrape a few times. Set it to the side in a bowl .
2. 2

   Add the avocado or another neutral flavored cooking oil to a large rondeau pot over high heat. Once it begins to smoke lightly, add the chuck steak in batches and spread it out across the pan. Season with coarse salt and freshly cracked pepper and sear for 2 minutes per side. Set the meat aside on a plate , and repeat with the remaining uncooked beef.
3. 3

   Turn the heat down to low-medium. Add the shallots to the pan with the rendered meat fat, season with salt, and cook for 12-15 minutes while frequently stirring, or until browned. Then, add the garlic cloves , ginger , and lemon grass and cook for 5-6 minutes more.
4. 4

   In the meantime, add the cardamom pods , cinnamon stick , cloves , cumin seeds , coriander seeds , nutmeg , star anise , and macadamia nuts to a medium-sized sauté pan and cook over low to medium heat for 4-6 minutes or until they become very fragrant. Transfer to a mortar and pestle or spice grinder and grind until finely ground. Set aside.
5. 5

   Return the onions, garlic, ginger, and lemon grass to the pan. Add the whole Fresno pepper , seeded Fresno peppers , and seeded lady finger peppers and cook for 4-5 minutes . Then, add the ground spices and cook for 2-3 minutes .
6. 6

   Return the beef to the pan and cook for 2-3 minutes . Add in the bay leaves and lime leaves and stir to combine.
7. 7

   Next, add the full fat coconut milk , palm sugar or light brown sugar , lemon juice , about ½ cups of the finely ground coconut shreds, and coarse salt, and stir to combine.
8. 8

   Cook over low heat, uncovered, for about 3 hours or until the meat is extremely tender. Be sure to return every 20-30 minutes to stir and move things around. If the coconut milk fat is separating, you know you're on the right track. When it's done, the sauce should become like a thick paste.
9. 9

   Serve the beef rendang over rice.