I picked up a three kg sirloin tip roast yesterday and cooked it into Indonesian rendang. They traditionally used water buffalo beef which is noteworthy for its toughness that needed long cooking time to render palatable. It filled my house with the smell of herbs and spices those clusters of islands were noted for:
in, fennel, galangal, ginger, garlic, shallots,
in, lemon grass, cinnamon, cloves, star anise, nutmeg cooked in coconut milk until dark and dry. I think this will last me till Christmas barring any guest who want to partake.