Trim excess fat from the beef cubes and pat them dry. This helps the meat cook evenly. Set aside while you prepare the spices and aromatics.

In a blender or food processor, combine onions, garlic, ginger, galangal, turmeric, coriander and chili. Blend into a smooth paste. This forms the flavorful base for the rendang.

Heat vegetable oil in a heavy-bottomed pan over medium heat. Add the spice paste and cook for 5–7 minutes, stirring constantly. This helps release the aroma and deepens the flavor.

Add beef cubes into the pan. Stir to coat them thoroughly with the spice paste. Sear for a few minutes until the meat is lightly browned on all sides.

Add bruised lemongrass, kaffir lime leaves, coconut milk and beef stock. Stir well to combine. Bring to a gentle simmer before reducing the heat for slow cooking.

Cover the pan and simmer gently for about 2.5–3 hours. Stir occasionally to prevent sticking. Cook until the beef is tender and the sauce thickens into a rich, dark consistency.

Add tamarind paste and brown sugar. Stir well and cook for another 10–15 minutes. Adjust salt to taste. This step balances the flavors with a slight tang and sweetness.

Remove the lemongrass stalks and lime leaves. Serve the beef rendang in a warm dish. Garnish with fresh coriander if desired. Enjoy with steamed rice or roti.