Slow Beef with Toasted Chile, Ginger and Turmeric

Halve the dried cayenne peppers and toast them in a dry wok or skillet over medium heat until fragrant and slightly darkened, about 2 minutes. Remove and set aside — this toasting brings out their deep, smoky character.

Peel and roughly chop the yellow onion, garlic cloves, and ginger. Add the toasted chiles to your mortar and pound or mince together with the onion, garlic, and ginger until you have a coarse, fragrant paste.

In a small bowl, mix the turmeric, salt, and black pepper with 2 tablespoons of water to create a spice slurry.

Cut the beef steak into large cubes (about 5cm pieces). Season lightly with salt.

Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Add the beef in batches, being careful not to crowd the pot, and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate. This step is crucial for building flavor.

Reduce heat to medium. Add the aromatic spice paste to the same pot and cook, stirring constantly, for 3-4 minutes until the paste darkens and becomes incredibly fragrant.

Stir in the turmeric spice slurry and cook for another 2 minutes.

Pour in the soy sauce and stir to combine.

Roughly chop the tomatoes and add them to the pot, stirring to incorporate.

Return the browned beef to the pot, nestling the pieces into the sauce. Pour in the remaining water — the liquid should come about halfway up the beef.

Bring to a gentle simmer, then reduce heat to the lowest setting. Cover tightly and cook for 2.5 to 3 hours, until the beef is fork-tender and falling apart. Check occasionally and add a splash of water if the sauce thickens too much.

Once the beef is tender, taste and adjust seasoning with salt or a squeeze of soy sauce.

Juice the lime and stir it through the braise — this brightens the deep, warming flavors beautifully.

Serve over steamed white rice with the rich, glossy sauce spooned over the top. Garnish with fresh lime wedges if desired.