Heat a heavy-bottomed pot or Dutch oven over medium-high heat with 2 tablespoons of oil. Add beef cubes in a single layer and sear for 3 minutes per side until browned. Remove beef and set aside.
2 lb beef chuck, 2 tbsp oil
Blend shallots, garlic, ginger, galangal, rehydrated chilies, and turmeric in a blender or food processor for 2 minutes until smooth. Lower heat to medium and add the paste to the pot. Fry for 5-7 minutes, stirring constantly until the paste darkens and becomes fragrant without burning.
6 shallots, 6 cloves garlic, 2 inch ginger, 2 inch galangal, 6 to 8 dried chilies, 1 tsp turmeric
Return beef to the pot and add coconut milk, bruised lemongrass stalks, palm sugar, and salt. Stir to combine and bring to a gentle simmer. Once bubbling, reduce heat to low to maintain lazy bubbles without boiling. Keep temperature below 200°F to prevent coconut milk from splitting.
2 lb beef chuck, 27 oz coconut milk, 2 stalks lemongrass, 2 tbsp palm sugar, 1 tsp salt
Cook uncovered for 2 to 3 hours, stirring every 15-20 minutes during the first 90 minutes. In the final hour, stir every 10 minutes to prevent sticking. Add kaffir lime leaves during the last 30 minutes. The beef is ready when it breaks apart easily with a fork and the sauce has reduced to a thick, dark coating.
4 leaves kaffir lime leaves
Turn off heat and let the rendang rest for 15 minutes to settle flavors and thicken the sauce. Taste and add more salt or sugar if needed before serving.
1 tsp salt, 2 tbsp palm sugar
