Beef Rendang Dry

Method

1. Cut the beef into bite-sized cubes and season thoroughly with galangal, turmeric, and finely ground pepper, ensuring each piece is evenly coated.
2. Heat a heavy-bottomed pan or wok over medium-high heat and sear the seasoned beef pieces for approximately 5 minutes, turning until browned on all sides.
3. Reduce the heat to medium and add the shredded coconut to the pan, stirring it into the beef so the coconut begins to absorb the spices and rendered juices.
4. Continue to cook the beef and coconut mixture, stirring frequently, for about 20 minutes until the coconut turns golden and dry and the beef is fully cooked through.
5. Increase the heat to high for the final 5 minutes, stirring constantly to allow any remaining moisture to evaporate, achieving the characteristic dry, caramelized rendang texture.
6. Taste and adjust seasoning with additional pepper if desired, then serve the dry rendang immediately while the coconut crust is at its crispest.