Beef Rendang

Heat oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove and set aside.

Make the Spice Paste:

In a food processor or mortar and pestle, blend together the garlic, onions, ginger, fresh turmeric (or ground turmeric), and finely ground chili into a smooth paste.

Cook the Aromatics:

In the same pot, add the spice paste and cook for about 5 minutes until fragrant. Stir frequently to avoid burning.

Simmer the Rendang:

Add the browned beef back into the pot, along with the cinnamon stick, star anise, bay leaves, turmeric leaf, and lime leaves. Stir to coat the beef with the spices.

Pour in the coconut milk and bring it to a boil. Reduce the heat and let it simmer for 2-3 hours, stirring occasionally to prevent the coconut milk from curdling.

Slow Cook:

Allow the beef to cook slowly until it becomes tender and the sauce thickens, and the coconut milk reduces and turns into a rich, dark gravy. Stir occasionally to ensure nothing sticks to the bottom of the pot.

Finish the Dish: