Slow-Simmered Indonesian Beef Rendang

Instructions

1. Blend the shallots, garlic, ginger, galangal, soaked chiles, turmeric, coriander, salt, and a splash of water into a coarse paste. Heat the oil in a heavy Dutch oven over medium heat and cook the paste, stirring often, until it smells deeply fragrant and the oil starts to separate, about 5 minutes.
2. Add the beef, cinnamon stick, and cloves, then stir until every piece is coated and the edges begin to lose their raw color. Pour in the coconut milk and add the lemongrass and makrut lime leaves. Bring the pot to a gentle simmer, then lower the heat so the surface barely bubbles.
3. Cook uncovered, stirring every 10 to 15 minutes, until the coconut milk reduces and the beef becomes tender, about 2 1/2 to 3 hours. If the bottom of the pot starts to catch, lower the heat and add a small splash of water; the goal is a thick, concentrated braise, not a scorched one.
4. Stir in the toasted coconut and brown sugar, then continue simmering until the sauce turns dark mahogany and clings to the meat in a glossy coating. Taste and adjust with salt and lime juice so the richness stays bright rather than flat.
5. Serve hot with rice. The finished rendang should look almost dry on the outside, with deeply seasoned beef and a thick, oily sheen in the pan.