Directions

1. Sear the Beef:
   Begin by heating oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes until browned on all sides, then set them aside. This step locks in the juices and flavor, ensuring melt-in-your-mouth tenderness later on.

2. Create the Flavor Base:
   In the same pot, sauté the chopped onion, garlic, and ginger until soft and fragrant. The aroma will start filling your kitchen with hints of the spices to come.

3. Add the Shawhan Farms Rendang Mix:
   Now for the star of the show—stir in the Shawhan Farms Rendang Curry Dry Mix. As it toasts with the onions, garlic, and ginger, the spices will bloom, intensifying the flavors.

4. Build the Sauce:
   Pour in the coconut milk, tamarind paste, cinnamon stick, kaffir lime leaves, and lemongrass (if using). Bring everything to a gentle simmer.

5. Slow Cook the Beef:
   Return the seared beef to the pot, making sure it's submerged in the sauce. Stir in brown sugar and a pinch of salt, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, stirring occasionally. The sauce will reduce and thicken, coating the beef with layers of rich flavor.

6. Final Touches:
   Once the beef is tender and the sauce has reached a deep, caramelized consistency, taste for seasoning. Add more salt or sugar if needed. Remove the cinnamon stick and lemongrass before serving.

7. Serve and Enjoy:
   Garnish your Beef Rendang with fresh cilantro and serve with steamed rice or naan bread for a complete meal that’s bound to impress.