Malaysian Beef Rendang with Toasted Coconut

Prepare the Rendang Spice Paste: Blend 1 large onion, 6 cloves garlic, 2 inches ginger, 2 inches galangal, 5 dried red chilies (soaked and deseeded), 1 tablespoon coriander powder, 1 teaspoon cumin powder, and 1/2 teaspoon turmeric powder into a smooth paste.

Heat 1/4 cup cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the Rendang Spice Paste and sauté for 10-12 minutes, stirring frequently, until very fragrant and the oil separates from the paste.

Add the beef cubes, bruised lemongrass, and torn kaffir lime leaves to the pot. Stir well to coat the beef with the spice paste. Cook for 5 minutes, stirring occasionally.

Pour in the 2 cans of full-fat coconut milk, tamarind water, 1 teaspoon salt, and 1 teaspoon sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring every 30 minutes to prevent sticking.

After 1.5 hours, remove the lid and continue to simmer uncovered for another 1 hour, or until the sauce has thickened considerably and the beef is very tender. Stir more frequently during this stage to prevent burning.

Stir in the 1/2 cup toasted shredded coconut (kerisik). Continue to cook, stirring constantly, for 15-20 minutes, until the sauce is almost dry and clings to the beef, and the oil has rendered out. The beef should be dark brown and caramelized.

Remove the lemongrass stalks and kaffir lime leaves before serving. Taste and adjust seasoning if necessary.