Beef Rendang

This dish takes a while to make and takes some ingredients you may have trouble finding (depending on where you live), yet the complex, tasty result is so very worth it.  I was a little intimidated about trying such an endeavor, especially since it's something I've never even tasted anywhere before; after finding the ingredients through a couple of different store visits, though, I was determined to not only try, but succeed at it (and did)!
This was also the first time I've ever bought a fresh coconut.  I had my brother puncture it, drain it, and crack it in half.  I attempted to scoop out the meal but it wasn't as soft as I'd expected.  I threw it on the ground to break it into more pieces, which made it far easier--I only needed then to separate the meal from the shell, not difficult in small pieces :)

Here is a link to the original recipe, which I followed very closely:

http://www.finecooking.com/recipes/beef-rendang.aspx

Ingredients:

--Flavor Base--
3 T. sambal oelek
4 large shallots
2 T. bottled minced garlic
1 T. fresh ginger
1 T. fresh galangal
1/4 c. water

--Whole Spice Blend--
4 whole cloves
4 whole green cardamom pods
2 whole star anise
1 3-inch cinnamon stick, snapped in half

--Ground Spice Blend--
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. ground fennel seeds
1 tsp. ground turmeric
1/2 tsp. coarse ground black pepper

--Rendang--
3/4 c. canola oil (and possibly more)
2 lb. top round steak/beef, cut into 2 inch chunks, 1/2 inch thick
1 can (13.5 oz.) unsweetened coconut milk
1/4 c. tamarind concentrate
3 large pinches of bottled kaffir lime leaves
2 medium lemongrass stalks, bruised with kitchen mallet and tied in a knot
4 tsp. palm sugar
2 1/2 tsp. salt
1/2 c. tightly packed fresh grated coconut (this was about 1/2 of a fresh coconut for me)

Instructions:

1. Put sambal oelek, shallots, ginger, galangal, and water in food processor.  Process to a coarse purée (about 3 minutes).

2. **The original recipe calls for putting all of the whole spices in a bowl together.  Having done this, I took a picture; however, I find this step unnecessary unless you just really feel the need to dump them in all together instead of individually for some reason.**

3. Combine the ingredients for the 'ground spice blend' in a bowl together.

4. Heat 2 T. of the oil in a wok (or 12 in. skillet) over medium-low heat until shimmering.  Add all the whole spices and cook, stirring constantly, until the cinnamon sticks unfold (about 2 minutes)  **Mine only unfolded a tiny bit after closer to 3 minutes, so I stopped there and went to next step.**

5. Add another 2 T. of oil and the ground spice blend.  Cook until fragrant and sizzling (about 30 to 60 seconds).

6. Add the remaining 1/2 c. oil and the flavor base.  Cook, stirring often, for around 10 minutes.

7. Increase the heat to medium, add the beef, and stir to coat.  Cook for 2 minutes.

8. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass.  Cook until mixture comes to a boil (around 5 minutes), stirring constantly.

9. Meanwhile, in a separate skillet, toast the coconut over medium-low heat (original recipe says low, but that did not yield any toasting for me after 10 minutes), until it is golden brown.

10. Reduce heat (wok) to low.  Add the sugar and salt and simmer for 1 hour and 45 minutes.  Stir occasionally during the first hour, then more frequently during last 45 minutes.

11. Stir the toasted coconut into the stew and keep stirring until incorporated and much of the liquid is gone (about 15 minutes).

12. If you prefer a saucy consistency, add 1 c. water at this point (I did).  Continue to cook for additional 20-30 minutes.  At end of cooking, remove lemongrass, star anise, cinnamon pieces, cardamom pods, and cloves.

13. Serve with rice (or your preferred side) and enjoy!