Cut the beef chuck into chunks. Cut the lemongrass into 5-cm pieces.
Heat the pan on high heat. Add in the rendang spices, lemongrass and kaffir lime leaves. Cook, stirring occassionally, until fragrant.
Add in the meat, turn to coat in the spices.
Pour in the coconut milk. Bring to the boil. Cover and turn the heat to low, simmer for 2.5 hours until the beef is tender and the sauce has evaporated.
Serve with steamed rice. You can serve right after you cooked it or keep it in the fridge to serve on the next day. Beef rendang tastes better the day after because the meat has fully absorbed the spices.