Shakam Paa

Ingredients

• 1⅛ lbdried beefsoak beforehand, slice thinly against the grain
• 6Dried red chiliesroughly chopped, amount to taste
• 1Onionsliced or finely diced
• 4 clovesGarlicfinely minced
• 2 tbspVegetable oilfor frying
• 1 cupWaterfor simmering
• Saltto taste
• 10½ ozDaikon radishsliced; the radish the dish is named for (optional)
• 1Tomatochopped, for the sauce base (optional)
• ½ ozGingerfinely minced (optional)
• 1 tspTurmerictoasted with the meat (optional)
• 1 tspChili powderfor final seasoning (optional)
• Black pepperground (optional)
• Cilantrochopped, for garnish (optional)
• Red riceserved alongside (optional)

Method

1. Soak the dried beef in plenty of cold water — anywhere from 30 minutes to overnight, depending on how hard it is — then drain well.
2. Slice the soaked meat thinly against the grain. Slice or finely dice the onion, mince the garlic and, if using, the ginger, and roughly chop the dried red chilies. Slice the daikon radish, or chop the tomato.
3. Heat the oil in a pot and sweat the onion and garlic (with the ginger) over medium heat until translucent.
4. Add the meat and fry it for 5 to 7 minutes, then stir in the salt and, if using, the turmeric and black pepper, and let them toast briefly.
5. Add the chilies and the radish slices — or the chopped tomato — and cook everything together for about 5 minutes.
6. Pour in the water or beef broth and bring it to a boil.
7. Cover and simmer over low heat for 30 to 45 minutes, until the meat is tender; top up with a little liquid if the pot runs dry.
8. Take off the lid and let the sauce reduce briefly, then season to taste with salt and, if using, chili powder.
9. Scatter with chopped cilantro if you like and serve with red rice.

Tips and variations

There are two ways to go: braised with radish slices and seasoned with ginger, turmeric and pepper, with cilantro on top — or without the radish, using chopped tomato as the sauce base and chili powder to finish. The braising time depends on the meat: 30 to 40 minutes is often enough, while really hard dried beef needs at least 45 minutes of braising and a longer soak, up to overnight. Serve it in deep bowls with red rice, which takes up the sauce.