Malaysian Beef Rendang

Instructions

1. Prepare the spice paste
   Blend all the spice paste ingredients in a food processor with a splash of water until smooth. If you prefer a less spicy rendang, reduce the number of chilies or remove more seeds.
2. Sear the beef
   Heat oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, about 2-3 minutes per side. Remove and set aside, leaving the oil in the pot.
3. Cook the aromatics
   In the same pot, add cinnamon, cloves, star anise, and cardamom pods. Stir for 30 seconds until fragrant. Add the spice paste and cook, stirring constantly for 5-7 minutes until the paste darkens and the oil separates.
4. Combine and simmer
   Return the beef to the pot. Add lemongrass, coconut milk, water, kaffir lime leaves, tamarind paste, and sugar. Stir well to combine. Bring to a boil, then reduce heat to low.
5. Slow cook the rendang
   Simmer uncovered for 2.5-3 hours, stirring occasionally to prevent sticking. The liquid will gradually reduce and thicken. As it reduces, stir more frequently to prevent burning.
6. Reduce and caramelize
   Continue cooking until the sauce has completely reduced and coats the meat, turning dark brown and somewhat dry. The oil may separate - this is traditional and desired. Add salt to taste.
7. Rest the rendang
   Remove from heat and let rest for at least 30 minutes. Rendang tastes even better the next day, as the flavors deepen and mature overnight in the refrigerator.