1. Prepare the Spice Paste:

• Place the soaked dried red chilies, fresh red chilies, garlic, ginger, turmeric root (or turmeric powder), lemongrass, onion, and kaffir lime leaves (if using) into a blender or food processor.
• Blend into a smooth paste, adding a little water if necessary to help blend the ingredients into a thick, smooth paste. Set aside.

2. Cook the Meat:

• Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
• Add the beef cubes (or chicken, if using) and sear the meat on all sides until it is browned. This should take about 5-7 minutes. Do not overcrowd the pot; sear in batches if needed. Remove the meat and set it aside.

3. Sauté the Spice Paste:

• In the same pot, add a little more oil if necessary. Add the spice paste and sauté over medium heat for 5-7 minutes, stirring frequently, until it becomes fragrant and slightly caramelized. This step is crucial for developing the deep flavors in the Rendang.
• Add the cinnamon stick, star anise, cardamom pods, and ground coriander and cumin. Stir for another 1-2 minutes to toast the spices.

4. Simmer the Beef:

• Return the beef (or chicken) to the pot with the spice paste. Stir well to coat the meat with the paste.
• Add the coconut milk, beef broth (or water), tamarind paste, palm sugar, and salt. Stir to combine.
• Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered.

5. Slow-Cook and Reduce:

• Allow the Rendang to cook for 2 to 3 hours, stirring occasionally. The sauce will gradually reduce, thicken, and the oil will start to separate from the coconut milk. You want the meat to become tender and for the sauce to have a deep, rich consistency.
• Check the beef for tenderness. If using a tougher cut like chuck, the meat should be fork-tender after about 2 hours. If necessary, add a little more water or broth if the sauce gets too thick before the meat is tender.

6. Final Adjustments:

• Once the meat is tender and the sauce is thick and concentrated, taste the Rendang and adjust the seasoning. You may need to add more salt, sugar, or tamarind paste depending on your taste preferences. The flavor should be a balance of spicy, sweet, savory, and slightly tangy.

7. Serve:

• Once cooked, remove the pot from the heat and discard the cinnamon stick, star anise, and any large lemongrass pieces.
• Serve the Rendang hot with steamed rice, roti, or flatbread. Garnish with toasted coconut flakes, chopped herbs, or lime wedges if desired.

Tips for Perfect Rendang:

• Slow Cooking: The key to perfect rendang is slow cooking. The longer you cook it, the more the flavors will develop and the meat will become tender. Don’t rush this step.
• Coconut Milk: For the best flavor and texture, use full-fat coconut milk. You can also add freshly grated coconut for extra richness and depth.
• Balance the Flavor: Rendang should have a balance of spicy, savory, sweet, and sour flavors. Adjust the chili, sugar, and tamarind to your liking.
• Storage: Rendang often tastes even better the next day after the flavors have had more time to meld. It can be stored in the refrigerator for 2-3 days or frozen for longer storage.