Chef John's Beef Rendang
Feel free to use a fattier cut like beef shank or short rib in this.
Substitute red onion for the shallots and ginger for the galangal if desired. If you don't have tamarind paste, use zest from a lime and lemon, plus juice from 1 lime.
If you do want some sauce to serve with it, simply add more water during the cooking, or cover for part of the time. If you cook this the day before, as recommended, you'll want to add a big splash of water when you reheat it. Cover until heated through, then uncover, crank the heat, and cook until it's as dry as you like.