Rendang Beef

Instructions

1. Prepare the spice paste
   In a food processor, blend all the spice paste ingredients until smooth. If needed, add a tablespoon of water to help the blending process. Set aside.
2. Sear the beef
   Heat oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
3. Cook the spice paste
   In the same pot, add the spice paste and cook until fragrant and the oil begins to separate, about 5-7 minutes. Stir frequently to prevent burning.
4. Add liquids and aromatics
   Return the beef to the pot. Add coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and star anise. Stir well to combine.
5. Slow cook
   Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally to prevent sticking, for about 3-4 hours until the meat is tender and the sauce has reduced significantly and thickened.
6. Add seasonings
   When the meat is tender, add the tamarind paste mixture, palm sugar, and salt. Stir well and continue to cook until the sauce becomes thick and coats the meat, about 30 minutes more.
7. Final reduction
   In the final stage, the oil will separate from the sauce and the color will darken. Continue to cook, stirring frequently to prevent burning, until the sauce has caramelized and coated the beef. The finished rendang should be dark brown and almost dry.
8. Rest and serve
   Remove from heat and let rest for at least 30 minutes before serving. This allows the flavors to meld. Rendang is traditionally served with steamed rice. It tastes even better the next day after the flavors have had time to develop further.