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In a large stew pot, heat the 5 tablespoons of vegetable oil over medium heat. Add the prepared spice paste along with the 1 cinnamon stick, 3 cloves, 3 star anise, and 3 cardamom pods. Stir-fry constantly for a few minutes until the mixture is fragrant and aromatic.
Add the 1 lb beef and the pounded lemongrass, stirring to coat the meat. Cook for about 1 minute, then pour in the 1 cup coconut cream, 2 tablespoons tamarind paste, and 1 cup water. Bring the mixture to a simmer over medium heat, stirring frequently, until the beef is almost cooked through. Stir in the 6 lime leaves, kerisik (toasted coconut), and 1 tablespoon sugar, ensuring everything is well combined with the meat.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 to 1 1/2 hours. The goal here is for the beef to become very tender and for the gravy to reduce significantly, drying up to coat the meat. Stir occasionally to prevent sticking.
Once the rendang has reached this consistency, taste and adjust with more salt or sugar if needed. Serve the Beef Rendang immediately with steamed rice. It also holds up well and often tastes even better the next day.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
