Place the beef in a dish and brush all over with the kecap manis. Set aside for a few hours or overnight, if possible, to marinate. Wipe off any excess sauce, then heat a frying pan over medium heat with a little oil, add the beef and pan-sear on all sides until golden. Set aside.

To make the tamarind water, mix the tamarind pulp with the hot water and let it soak for about 30 minutes. Work the pulp with your fingers to help it dissolve. Strain, forcing through as much pulp as you can with a spoon. Discard leftover solids.

For the crispy shallots, put the shallots or garlic slices into a wok with the cold oil. Place over medium heat and cook for 15 minutes, stirring often, until the slices are golden. Remove with a slotted spoon, and spread over paper towel to drain.

Get the braising liquid started by heating the oil in a large, heavy-based ovenproof dish over medium heat. Add the galangal, lemongrass, chilli and red onion. Cook, stirring occasionally, for 3 minutes to release the aromas, then add the coconut cream, water, stock, fish sauce and palm sugar. Bring to the boil, ensuring the sugar dissolves, then simmer for 2–3 minutes.

To make the curry paste, blitz the chilli, onion, garlic, galangal, lemongrass, coriander root and peanuts to form a paste. Grind remaining ingredients and mix into the first paste. You may need to add some water to help combine it properly. Refrigerate leftovers for up to 2 weeks, or freeze in portions.

Preheat the oven to 150°C. Add the beef to the dish of braising liquid, then cover and place in the oven. Braise for about 3 hours or until very tender. Turn off the heat and leave the brisket to cool in the liquid.

Once cooled, remove the beef, reserving the liquid, and cut into large bite-sized pieces.

Add half the coconut cream, 2 tbsp of the oil and a large pinch of salt to a heavy-based pan over medium heat. Once the cream starts to separate and the oils split out, add the curry paste and increase the heat slightly. Cook for about 1 hour.

Meanwhile, heat the remaining oil in a separate frying pan and slowly cook the shallot until golden. Add the pineapple and cook for about 15–20 minutes until jammy, then add the palm sugar and cook for a further 5 minutes.

Add the pineapple and shallot caramel to the curry paste. Continue cooking until the oil separates again.

Add ½ cup (125ml) of the reserved braising liquid and bring to the boil. Stir through the remaining coconut cream, the peanuts and half of the fish sauce and tamarind water. Simmer for 5 minutes.

Add the potato and simmer for about 10 minutes. Stir in the beef and continue to simmer for a couple of minutes.

Transfer to a serving bowl, garnish with coconut cream, crispy shallots and peanuts, and serve with roti on the side.