Season beef cubes with 1 tsp salt and 1 tsp ground turmeric. Toss to coat and let sit at room temperature for 15–20 minutes while you prepare the spice paste.

Spice Paste (Rempah)

Toast whole spices

In a dry skillet over medium heat, toast 2 tbs coriander seeds, 1 tbs cumin seeds and 1 tsp peppercorns for 2–3 minutes until fragrant. Remove and let cool.

Soak dried chilies

If using dried red chilies, soak them in hot water for 10–15 minutes until softened, then drain. Reserve soaking liquid if you want extra color.

Blend rempah

In a blender or food processor, combine toasted spices, softened dried chilies (if using), fresh red chilies, shallots, garlic, chopped ginger, galangal, fresh turmeric (or ground), chopped lemongrass (white parts only), and 1 tsp toasted shrimp paste. Add 1–2 tbs of the vegetable oil and 2–3 tbs water (or chili soaking liquid) to help blending. Process to a smooth paste, scraping down sides as needed. The paste should be smooth but slightly coarse.

Fry the paste

Heat 1–2 tbs vegetable oil in a deep wide pan or Dutch oven over medium heat. Add the spice paste and fry, stirring frequently, for 6–8 minutes until the raw aroma disappears and the paste darkens and becomes fragrant. Press the paste against the pan occasionally to release the oils. If paste sticks, add a splash of coconut milk.

Cooking Liquids & Aromatics

Brown the beef

Increase heat to medium-high. Add the beef cubes to the pan with the fried paste in small batches to avoid crowding, searing each side for 2–3 minutes until lightly browned. Return all beef to the pan.

Add liquids and aromatics

Pour in 2 cups of the coconut milk and 1 cup water or stock, add tamarind paste, palm sugar, torn kaffir lime leaves, cinnamon stick, star anise, and cloves. Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer.

Simmer gently

Reduce heat to low so the liquid is barely simmering. Cover partially and cook, stirring occasionally, for 1.5 to 2 hours, or until beef is tender. If the sauce reduces too quickly and the beef is still tough, add up to 1/2 cup more water or stock and continue cooking.

Reduce to thick rendang

Once beef is tender, remove the lid and increase heat to medium-low to encourage reduction. Stir frequently so the coconut milk reduces and the oil separates from the solids. Continue cooking for 30–45 minutes until the sauce is very thick, dark, and clings to the beef. The oil will have separated and the beef will appear almost caramelized.

Finishing & Garnish

Adjust seasoning and finish

Taste and adjust salt (about 1 tsp more if needed), sugar, and tamarind/lime balance. If using kerisik (toasted desiccated coconut), stir in 2–3 tbs now and cook 5 more minutes to incorporate. Grind fresh black pepper to taste.

Rest and serve

Remove whole spices (cinnamon stick, star anise, cloves) if you prefer. Let rendang rest 10 minutes off heat to let flavors settle. Garnish with sliced cilantro or additional torn kaffir lime leaves. Serve with steamed rice or compressed coconut rice.