Indonesian Rendang

Instructions

1. Prepare the spice paste
   Combine all spice paste ingredients in a food processor and blend until smooth, adding a little water if necessary to help it blend. This should yield a thick, aromatic paste.
2. Begin the cooking process
   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the spice paste and cook, stirring constantly, until fragrant and the oil begins to separate from the paste, about 5-7 minutes.
3. Add the beef and aromatics
   Add the beef cubes and stir to coat with the spice paste. Cook for 2-3 minutes until the beef is sealed on all sides. Add the lemongrass, kaffir lime leaves, turmeric leaves (if using), and cinnamon stick.
4. Introduce the coconut milk
   Pour in the coconut milk, tamarind mixture, and add the palm sugar. Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to the lowest setting.
5. Slow cook to perfection
   Simmer uncovered, stirring occasionally to prevent sticking. Allow the mixture to cook very slowly for 3-4 hours. The liquid will gradually reduce and the coconut milk will eventually separate into oil and solids, coating the meat.
6. Monitor the final stages
   During the last hour of cooking, stir more frequently as the gravy thickens to prevent burning. The rendang is ready when the meat is tender and the sauce has reduced to a thick, caramelized coating around the meat, dark brown in color.
7. Season and rest
   Adjust seasoning with salt to taste. Remove from heat and allow to rest for at least 30 minutes before serving. Rendang actually tastes better the next day after the flavors have had time to develop further.