Begin by blending shallots, Thai peppers, garlic, ginger, galangal, turmeric, and black peppercorns in a food processor until a thick, smooth paste is formed.

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the prepared rendang paste and sauté for about 2 minutes until fragrant.

Cut the beef into 2-inch chunks and add to the pot, stirring to coat with the rendang paste. Cook for about 1 minute until slightly browned.

Pour in 1 can of coconut milk and add the makrut lime leaves, smashed lemongrass, and a cinnamon stick. Stir to combine.

Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.

Continue to simmer for an additional 2 hours, stirring occasionally, until the sauce thickens and the beef is tender.

Remove from heat and discard large spices like cinnamon stick and lemongrass. Squeeze fresh lime juice over the Beef Rendang before serving.