They Said This Was the Best Beef in the World. They Were Right.

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Toast the shredded coconut in a wok or non-stick skillet over low heat, stirring constantly, until light golden brown, about 25 minutes. Grind it in a mortar or food processor to a runny paste, scraping down as needed. Set aside.
2. Heat the oil in a large rondeau over high heat until it begins to smoke lightly. Sear the beef in batches, spread in a single layer, seasoned with salt and pepper, for 2 minutes per side. Set the meat aside and repeat with the rest.
3. Lower the heat to low-medium. Add the shallots to the rendered fat, season with salt, and cook 12 to 15 minutes, stirring often, until browned. Add the garlic, ginger and lemon grass and cook 5 to 6 more minutes.
4. Meanwhile, toast the cardamom, cinnamon, cloves, cumin seeds, coriander seeds, nutmeg, star anise and macadamia nuts in a medium sauté pan over low to medium heat for 4 to 6 minutes, until very fragrant. Grind finely in a mortar or spice grinder and set aside.
5. Return the aromatics to the pan. Add the finely minced peppers and cook 4 to 5 minutes. Add the ground spices and cook 2 to 3 minutes.
6. Return the beef to the pan and cook 2 to 3 minutes. Add the bay leaves and lime leaves and stir.
7. Add the coconut milk, palm sugar, about ½ cup of the ground coconut and the coarse salt, and stir to combine.
8. Simmer uncovered over low heat for about 3 hours, until the meat is extremely tender, stirring every 20 to 30 minutes. The sauce is ready when the coconut fat separates and it has thickened into a thick paste.
9. Serve the rendang over rice.

Summarized from Chef Billy Parisi's video. Watch it for the details.

More recipes with

GarlicGingerLemonBrown sugarBeefLimeShallotCoconut milk