Rendang -Indonesian Beef Stew

‍Prepare the spice paste (boemboe):

1. Combine shallots, garlic, ginger, chopped lemongrass (white part), canle nuts, chili peppers, ground coriander, turmeric, cinnamon, galangal (laos), and salt in a food processor. Blend until a smooth paste forms. Add 2 tablespoons of water if the paste gets too dry.

‍Cook the beef:

1. Heat vegetable oil in a large Dutch oven over medium heat. Add the spice paste and sauté for about 3 minutes until fragrant.
2. Add beef pieces, coconut milk, and creamed coconut. Stir until the creamed coconut dissolves.
3. Bruise the remaining lemongrass stalks and add them to the pot.
4. Bring to a simmer, then reduce heat to low. Cover and let it stew for approximately 3 hours, stirring every 20-30 minutes to prevent sticking.
5. After 3 hours, remove the lid and continue to cook for another 25-30 minutes to allow the sauce to thicken and the beef to caramelize. Stir gently to keep the beef pieces intact. Remove lemongrass stalks before serving.
6. Alternatively - transfer the stew to a slowcooker and cook on low for 5 hours.
7. In a dry skillet over low heat, toast grated coconut, stirring frequently, until light golden brown. Let it cool.

Prepare the pickled shallots (atjar):

1. In a small saucepan, bring apple cider vinegar, ground turmeric, salt, and honey to a boil. Add sliced shallots, then remove from heat and let it cool.

Serve:

1. Mix half of the toasted coconut and lime zest into the rendang.
2. Garnish with the remaining toasted coconut.
3. Serve with pickled shallots and lime wedges on the side.