Ingredients

• 3 pounds chuck steak, cut into 2" x 1" x ½" pieces
• 3 cups shredded unsweetened coconut
• 4 tablespoons avocado oil or neutral cooking oil
• 1 whole Fresno pepper, finely minced
• 7 seeded Fresno peppers, finely minced
• 2 seeded lady finger peppers, finely minced
• 6 shallots, finely minced (about 1 cup)
• 8 garlic cloves, finely minced
• 3 stalks lemongrass, finely minced (ends and outside layer removed)
• 3 tablespoons finely minced ginger (about 3" piece)
• Juice of ½ lemon (about 1½ tablespoons)
• Coarse salt to taste
• Freshly cracked pepper to taste
• 2 cardamom pods
• 1 cinnamon stick
• 3 cloves
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• ½ nutmeg
• 2 star anise
• 5 macadamia nuts
• 4 bay leaves
• 4 lime leaves
• 3 15-ounce cans full fat coconut milk
• 2 teaspoons palm sugar or light brown sugar

Instructions

1. 1

   Toast the cardamom pods, cinnamon stick, cloves, cumin seeds, coriander seeds, nutmeg, and star anise in a dry pan over medium heat until fragrant, about 2-3 minutes. Grind into a fine powder using a spice grinder or mortar and pestle.

2. 2

   In a food processor, combine the ground spice blend, macadamia nuts, minced shallots, garlic, lemongrass, ginger, Fresno peppers, and lady finger peppers. Process until a smooth paste forms.

3. 3

   Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef pieces on all sides, about 3-4 minutes per batch. Season with salt and pepper. Transfer to a plate.

4. 4

   In the same pot, add the spice paste and cook, stirring frequently, for 3-4 minutes until fragrant and the raw aromatics are cooked out.

5. 5

   Add the shredded coconut and stir well to combine with the spice paste, cooking for another 2 minutes.

6. 6

   Pour in the coconut milk, stirring to incorporate the spice paste fully. Return the browned beef to the pot along with any accumulated juices.

7. 7

   Add the bay leaves and lime leaves. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer slowly for 2-3 hours, stirring occasionally, until the beef is very tender and the sauce has reduced and darkened.

8. 8

   Stir in the lemon juice and palm sugar. Taste and adjust seasoning with additional salt and pepper as needed. The rendang is done when the beef is fall-apart tender and the sauce coats the meat richly.

9. 9

   Serve hot with steamed rice.