Ingredients

• Beef chuck, cut into 4 cm cubes 1 kg
• Coconut milk, canned 800 ml
• Shallots 12 (180 g)
• Garlic 6 cloves (24 g)
• Large red chilies 10 (100 g)
• Galangal and ginger, peeled 30 g and 20 g
• Ground turmeric 1 tsp
• Lemongrass, bruised 3 stalks
• Makrut lime leaves 6
• Unsweetened desiccated coconut 60 g
• Palm sugar 15 g
• Tamarind pulp 15 g
• Salt 1.5 tsp (9 g)
• Vegetable oil 2 tbsp

Instructions

1. 1

   Blend the shallots, garlic, chilies, galangal, ginger and turmeric with a splash of the coconut milk into a smooth paste.

2. 2

   Toast the desiccated coconut in a dry pan over medium-low heat, stirring, for 8-10 minutes until deep golden brown, then pound or grind it until oily (kerisik).

3. 3

   Heat the oil in a heavy pot and fry the spice paste with the lemongrass and lime leaves for 5-7 minutes until fragrant.

4. 4

   Add the beef and stir for 5 minutes, then add the coconut milk, the tamarind pulp dissolved in 2 tbsp of the coconut milk and strained, and the salt; bring to a boil.

5. 5

   Simmer uncovered over low heat for about 2.5 hours, stirring every 15 minutes, until the liquid has reduced to a thick sauce and the oil starts to separate.

6. 6

   Stir in the kerisik and palm sugar and keep cooking, stirring often, for 30-45 minutes until the sauce is dark brown and clings to the meat and the beef is tender.

7. 7

   Remove the lemongrass, rest for 15 minutes and serve with steamed rice.