Tiyula Itum

Ingredients

Measure and prepare everything before you begin cooking.

• 900 g beef shank or stewing beef, cut into large cubes
• 100 g fresh grated mature coconut, or 75 g unsweetened desiccated coconut
• 1 medium onion, sliced
• 5 garlic cloves, crushed
• 35 g fresh ginger, sliced
• 25 g fresh turmeric, sliced (or 1½ tsp ground turmeric)
• 2 stalks lemongrass, bruised
• 2 long green chillies, optional
• 1½ litres water, plus more as needed
• 1 tbsp neutral oil
• 1½ tsp salt to start, adjusted after cooking
• ½ tsp ground black pepper, adjusted to taste

Instructions

1. 1

   Stir coconut continuously in a dry heavy pan over low to medium-low heat until deep black-brown, allowing about 30–45 minutes for fresh coconut; desiccated coconut darkens faster. Ventilate the room and reduce heat if it smokes. Do not ignite it or turn it to grey ash. Cool on a plate, then pound or process finely. Discard an acrid-smelling batch. This controlled stovetop roast is the home adaptation used here.

2. 2

   Pat the beef dry. Heat oil in a large pot; brown beef in batches for 3–4 minutes per side. Transfer to a plate.

3. 3

   In the same pot soften onion for 3 minutes; add garlic, ginger and turmeric and stir for 1 minute. Return beef and accumulated juices.

4. 4

   Add coconut paste, lemongrass and 1½ litres water. Bring just to a boil, skim any foam, then reduce to a gentle simmer.

5. 5

   Cover loosely and gently simmer for 2–2½ hours until the beef yields readily to a fork. Stir occasionally and add hot water to keep the meat just covered. Add optional chillies during the final 20 minutes. Actual tenderness takes priority over the estimated time.

6. 6

   Season with salt and pepper; remove lemongrass before serving with rice. This is a practical home interpretation of a dish whose seasoning and cooking methods vary among Tausug households.