Trim and cut the Beef Chuck into large bite-sized pieces (about 2–3 cm). Pat dry and season lightly with Salt.
Soak the Dried Red Chilies in hot water for 10–15 minutes until soft, then drain. In a blender or food processor, combine the rehydrated chilies with Shallots, Garlic, Fresh Ginger, Fresh Galangal, Fresh Turmeric and Lemongrass and blend to a smooth paste, adding a splash of water if needed.
Heat a heavy-bottomed pot over medium-high heat and add a couple of tablespoons of Neutral Oil. Working in batches, sear the beef until well browned on all sides; remove and set aside.
In the same pot add a little more Neutral Oil if needed, then fry the spice paste until fragrant and the oil begins to separate, about 5–8 minutes.
Return the browned beef to the pot and pour in the Coconut Milk together with Water to just cover the meat. Stir to combine.
Add torn Kaffir Lime Leaves, a couple of bruised Turmeric Leaf if using, the Dried Tamarind Slices (Asam Keping), and crumble in a piece of Palm Sugar (Gula Melaka). Bring to a gentle simmer.
Reduce heat to low and cook uncovered at a very gentle simmer for 2–3 hours, stirring occasionally and skimming any scum or excess oil. The liquid should slowly reduce and the beef become very tender; if it reduces too quickly, add a little more Water.
When the sauce has thickened and the oil begins to separate, stir in the Kerisik (toasted grated coconut) to deepen the nutty, roasted flavor. Continue cooking until the sauce is glossy and clings to the meat, another 15–30 minutes.
Taste and adjust seasoning with more Salt or a little extra Palm Sugar (Gula Melaka) if needed. Remove and discard the lime and turmeric leaves before serving. Serve the rendang hot with steamed rice.
