Indonesian Beef Rendang

Instructions

1. Prepare the spice paste
   Place all spice paste ingredients in a food processor or blender. Process until you get a smooth paste, adding a little water if needed to help the blending process.
2. Brown the beef
   Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 2-3 minutes per batch. Remove and set aside.
3. Cook the spice paste
   In the same pot, reduce heat to medium and sauté the spice paste for 5-7 minutes until fragrant and the raw smell disappears. Stir constantly to prevent burning.
4. Combine and begin slow cooking
   Return the beef to the pot. Add coconut milk, lemongrass, kaffir lime leaves, cinnamon stick, tamarind juice, and salt. Stir well to combine all ingredients.
5. Simmer and reduce
   Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally to prevent sticking. Cook for 3-4 hours until the meat is tender and the sauce has reduced to a thick, almost dry consistency.
6. Add sweetness
   About 30 minutes before the end of cooking, add palm sugar or brown sugar. Continue cooking, stirring more frequently as the sauce thickens to prevent burning.
7. Check for doneness
   The rendang is done when the liquid has mostly evaporated, the oil has separated, and the meat is fork-tender and caramelized on the outside. The color should be dark brown.
8. Rest and serve
   Remove from heat and let rest for at least 30 minutes before serving. Rendang tastes even better the next day after the flavors have fully developed. Serve with steamed rice.