In a small bowl, combine all the spices in the spice blend and stir to mix well. Set aside.
Place a large Dutch over high heat. When a few drops of water sprinkled into the pot evaporate immediately, the pot is ready to sear. Working in batches so you don’t crowd the pot, sear the beef on all sides, then transfer to a mixing bowl and set aside. Add the spice blend to the hot oil. Stir-fry the spices in the oil for about 30 seconds, then add the lemongrass, shallots, garlic, the white roots of the scallions and ginger. Sauté until aromatic, about five minutes. Add the tomato paste and 3 tbsp. of fish sauce. Sauté for five minutes, then reduce the heat to low and cook for 15 minutes, stirring every two minutes.
Add the seared beef, coconut water, rock sugar and 2 qt. water. Bring the pot to a boil. Skim off any impurities, then drop reduce the heat to low and simmer until the beef is tender, about 4 hours. At that point, you can remove the cheesecloth.
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