John's Indonesian Beef Rendang

Cut beef chuck into 2-inch cubes for an ideal size to cook evenly.

Combine minced shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Process until you achieve a very fine paste, occasionally stopping to scrape down the sides with a spatula.

Heat oil in a pan over medium heat. Introduce the curry paste into the pan and cook, stirring constantly, until it starts to lose its moisture. Then, add the beef pieces and stir until they are well-coated with the curry paste mixture.

Add coconut milk, tamarind paste, and brown sugar to the pan. Mix everything together thoroughly. Fill an empty can of coconut milk with water and pour it into the pan to maintain a consistent liquid level. Increase heat to medium-high; bring the mixture to a gentle simmer.

Meanwhile, use the back of your knife to crush lemongrass into smaller pieces. Cut these pieces into 1- to 2-inch lengths and add them to the curry mixture. Reduce heat to medium and cook, uncovered, stirring occasionally, until the beef is tender enough to be pierced with a fork and the sauce has thickened significantly.

As the water in the pan reduces, stir more frequently to prevent scorching. If the sauce is reducing faster than the beef is softening, add more water or lower the heat to prevent over-reduction.