Name: Beef Rendang
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a); 1 small onion, finely chopped (Note 1b); 5 cloves garlic, minced; 3 lemongrass stalks, white part only, sliced (Note 2); 1 1/2 tbsp fresh galangal, finely chopped (Note 3); 1 1/2 tbsp fresh ginger, minced; 2 tbsp oil (vegetable, canola or peanut oil); 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4); 1 tbsp oil (vegetable, peanut, canola); 1 cinnamon stick; 1/4 tsp clove powder; 3 star anise; 1/2 tsp cardamon powder; 1 lemongrass stick, bottom half of the stick only and smashed (Note 5); 400ml / 14 oz coconut milk (1 standard can); 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6); 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7); 1/3 cup desiccated coconut (finely shredded coconut); 1 tbsp brown sugar or grated palm sugar; 1 1/2 tsp salt