Beef Rendang

Prepare the kerisik (toasted coconut paste). Crack open the coconut, remove the meat, and grate it. Toast the grated coconut in a dry pan over medium heat until golden brown and fragrant. Grind in a mortar and pestle until it forms a coarse, oily paste. Set aside.

Soak the dried red chiles in hot water for about 15 minutes to soften.

Roughly chop the galangal, ginger, garlic, lemongrass, and shallots.

Add the chopped aromatics to a food processor and pulse. Add the fish sauce and the soaked, drained chiles, then blend until a relatively smooth paste forms.

Cut the beef into 1.5 to 2-inch cubes.

In a large Dutch oven or heavy-bottomed pot, heat the coconut oil over medium heat. Add the cinnamon stick, black cardamom pods, and star anise, toasting for 30 seconds until fragrant.

Add the curry paste to the pot and cook, stirring frequently, for 5-7 minutes until fragrant and the oil begins to separate.

Add the cubed beef and stir to coat completely with the paste.

Stir in the kaffir lime leaves and the prepared kerisik.

Pour in the coconut milk, then add the palm sugar, tamarind concentrate, and salt. Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, stirring occasionally, until the beef is very tender.

Remove the lid and continue to cook, stirring more frequently, until the sauce has reduced to a thick, dark paste that coats the beef.

Serve hot, traditionally with steamed rice.