You should Mix the galangal, garlic, onions, and chili finely just before sauteing. You want this aromatics in conjunction with other spices to cook all the way down to become a paste that can stick on to the beef. It does for me. I cook it for around an hour https://rendang58901.blogspothub.com/9935974/the-smart-trick-of-rendang-that-no-one-is-discussing