Rendang Tok (Malay-Style Dry Beef Rendang)

Ingredients

• 2 lbs beef shank, cubed
• 4 cups thick coconut milk
• 8 dried chilies, soaked
• 6 shallots
• 4 cloves garlic
• 2-inch piece galangal
• 2-inch piece turmeric
• 3 stalks lemongrass, bruised
• 1 cup toasted grated coconut (kerisik)
• 2 tbsp tamarind paste
• Salt and sugar, to taste

Instructions

1. 1Blend soaked chilies, shallots, garlic, galangal, and turmeric into a fine paste.
2. 2Combine the paste with beef and coconut milk in a heavy pot and bring to a gentle simmer.
3. 3Add lemongrass and cook uncovered over low heat, stirring frequently to prevent sticking, for about 2 1/2 hours.
4. 4Stir in the toasted grated coconut and tamarind paste as the sauce reduces.
5. 5Continue cooking, stirring often, until the mixture turns very dark brown and almost dry, clinging to the beef.
6. 6Season with salt and sugar to taste and serve with steamed rice or ketupat.

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