Begin by boiling the beef in water until tender, which usually takes about 1-2 hours. Once cooked, let it cool and then shred the beef using your hands or a fork.
Blend all the ingredients for the spice paste in a food processor until smooth. You may add a little oil or water to help with blending.
Heat the vegetable oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
Add the shredded beef, coconut milk, kaffir lime leaves, Indonesian bay leaves, tamarind paste, palm sugar, and salt. Stir well to combine.
Cook the mixture over low heat, stirring frequently, until the liquid evaporates and the beef becomes dry and flossy. This process can take about 1-2 hours. Be patient and ensure you stir regularly to avoid burning.
Once the beef floss is dry and golden brown, please remove it from the heat and allow it to cool. Store in an airtight container for up to a week.
