I used 2.2 pounds of beef shank cut into 2-inch chunks
6 shallots or 1 small red onion, diced
4 garlic cloves, finely minced
2-inch knob ginger, sliced
1 tablet palm sugar or 1 tblsp brown sugar
3 candlenuts
2 tblsp sambal oelek
2 stalks lemongrass, 1 minced and 1 bruised for the pot
2 tsp salt
1 15-oz can Coconut Milk
6 Kaffir Lime Leaves 4 for the pot, and 2 sliced thinly
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Grind 6 shallots or 1 small red onion, 4 garlic cloves, 1 stalk lemongrass, and 3 candlenuts. Add to pot.
Slice 2-inch knob ginger. Add to pot.
Bruise 1 stalk lemongrass. I just break the stalk every few inches to release the aroma. Add to pot.
Finely slice two kaffir lime leaves. Add the sliced leaves and four whole leaves to pot.
Add 1 tablet palm sugar or 1 tblsp brown sugar, 1 tblsp sambal oelek, 2 tsp salt, a 15-oz can of 1/2 tsp ground nutmeg, and 1/2 tsp ground cinnamon.
The ingredients look so pretty!
Add everything to the pot and fill a 5- to 7-quart stock pot about half full with water. The extra room is needed as the oils in the rendang might splash as it starts cooking down. Simmer on medium-low with the lid off. This is an all-day affair
My total cooking time at low temperature was around 4.5 hours
Good luck!
