Beef Cheek Rendang

Method

1. Cut the beef cheeks into even chunks and season with galangal, turmeric, and pepper, ensuring the meat is thoroughly coated with the spices.
2. Heat a heavy-bottomed pan or wok over medium-high heat and sear the seasoned beef cheeks for approximately 4 minutes until a deep brown crust forms on all sides.
3. Pour in the coconut and add the lemongrass juice, stirring to combine all ingredients and deglaze any caramelized bits from the bottom of the pan.
4. Reduce the heat to low and allow the rendang to simmer uncovered for 12 minutes, stirring occasionally, until the coconut liquid reduces and the sauce begins to thicken and cling to the beef cheeks.
5. Continue cooking and folding the beef cheeks through the thickened coconut sauce until the rendang reaches a dark, almost dry consistency with the fat separating from the paste, which is the hallmark of an authentic rendang.
6. Rest the rendang for 2 minutes off the heat before serving to allow the flavors to meld fully.