In a large pot on low heat, add in 2 tablespoons of coconut oil and your master curry. Cook until the moisture from the curry is gone and you begin to fry and caramelize your curry paste.
Next, add in your beef chunks and fry until the moisture of the beef also dissipates. Once that happens you will begin to fry your beef and the curry paste will begin to seperate. The more patience you have with the first two steps is where your flavors really begin to amplify so be patient!
At this point, pour in enough full fat coconut milk to cover your beef chunks. I used 1 ½ cups. Along with the milk add in the cardamom, cumin, star anise, cinnamon stick, and little pinch of salt. Cover the pot and cook for about 1.5 hours.
Check on your Beef Rendang, give it a stir, and put the lid back on but keep it cracked open to reduce some of the liquid. Approximately 30 more minutes.
Give it another stir and continue to cook for 15 – 30 more minutes. At this point, most of the liquid should be gone and the oil is basically deep frying the beef.
Add in toasted coconut flakes and serve over some fluffy white rice. Finish off with some fresh cilantro leaves and dig in!
