Malaysian-Style Slow-Braised Coconut Beef Rendang

Soak 12 dried chilies (or 6 for less heat) in hot water for about 15 minutes and drain; chop onion, garlic, white parts of 3 lemongrass stalks, galangal and ginger.

Blend drained chilies, onion, garlic, three lemongrass whites, galangal, ginger and 2 tbsp oil into a fine thick spice paste.

Heat 1 tbsp oil in a heavy pot over high heat and brown 1kg beef in two batches, transferring browned meat to a clean plate.

Lower heat to medium-low and fry the spice paste for 2–3 minutes until moisture reduces and it smells fragrant; avoid breathing in chili vapors.

Return beef; add one cinnamon stick, cloves, three star anise, cardamom, one bruised lemongrass stalk, 400ml coconut milk, tamarind, lime leaves, dried coconut, sugar and salt; stir and bring to a gentle simmer.

Cover and simmer very gently for about 1 hour 15 minutes, stirring occasionally to prevent sticking and tenderize the beef.

Uncover and reduce over medium heat for another 30–40 minutes, stirring frequently toward the end until liquid evaporates, coconut oil separates and the thick sauce coats the meat.

If the beef is not easily pulled apart with a fork, add 2–3 tbsp water and cook longer on low heat until tender.

Turn off heat, remove whole star anise, cinnamon stick and tough lemongrass stalk, serve in six portions and refrigerate leftovers promptly.