First, prepare the rendang paste mixture. Blend the shallots, ginger, lemon grass, garlic cloves, red chillies, and water in a blender until well combined to make a smooth paste. Set aside.
Heat a frying pan until very hot with 1 tbsp of coconut oil and place the beef to sear until browned. Season with salt and pepper.
In a deep casserole dish, melt the rest of the oil and add the rendang paste mixture for 20 seconds then add star anise and cinnamon, and cook for a further 30 seconds.
Add the coloured beef and cover with the coconut milk, and enough water or vegetable stock for the brisket to be covered.
Cover with a lid and simmer gently for 2 hours then remove the lid and continue to cook a further 1 hour to help reduce the sauce.
The meat should break easily.
Before serving, skim the sauce of any excess fat and remove the aromatics.
In a small bowl, stir 2 tbsp corn flour with 2 tbsp of water. Add enough to the mixture until thickened to coat the meat.
Check the seasoning and add extra lime juice or chilli if required.
Remove from the heat and serve in bowls with some coriander and basmati rice.