In a food processor, combine the paste ingredients. Blend them up until a paste forms.
Add ¼ cup coconut oil into a dutch oven and allow it to melt.
Once the oil heats up, add the stalks of lemongrass to the oil as well as the spice paste (in step 1).
Add 5-6 cardamom pods, a star anise, 3 cinnamon sticks, and 8 cloves. Stir until the paste dries out.
Add the 3 lbs beef into the pot with the paste. Saute the meat in the paste for 5-7 minutes until the outsides start to brown.
Add the 2 (15 oz cans) coconut milk into the dutch oven and mix well, scraping up any browned spots on the bottom of the pan
Then add 1 tsp salt, 1 ½ tbsp coconut sugar, 1 tbsp tamarind paste, and 5 kaffir lime leaves.
Add the lid onto the pot and turn to low heat. Leave the stew to cook for 2 hours with the lid on, stirring every 15 minutes.
After 2 hours, remove the lid and allow to cook for another 30-40 minutes with the lid off, still stirring every 15 minutes.
After 30 minutes of cooking with the lid off, add ⅓ cup kerisik into the pot and mix well. Continue cooking for about 30 minutes until there is not much liquid left and the beef appears dry and is a dark brown color.
Serve and enjoy!