Sumatran Red Short Ribs Of Beef

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This is the winning recipe for 1988, in the san francisco chronicle. this curry-like dish has a wonderful balance of seasonings and a flavor that's addictive: the more you eat, the more you want, and the better it gets. The meat should be fork-tender, so be sure to simmer it long enough. If it threatens to dry out as it cooks, just add a little more water. The stew is even better reheated, so it may be made a day ahead. Serve with plain steamed rice or a pilaf cooked with a pinch of turmeric and studded with currants. This recipe is from copeland marks.

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Steps

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Process the shallots , garlic , ginger , chiles , coriander , turmeric , salt and 1 / 2 cup of the water to a smooth sauce.

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Marinate beef in this mixture for 1 / 2 hour.

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Heat the oil in a wok.

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Add the beef and its marinade , the bay leaves , galangal , lemongrass and lemon.

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Stir-fry over moderate heat for 5 minutes.

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Add the remaining 1 1 / 2 cups water , cover and simmer until the beef is tender , 1-3 hours depending on cut of beef used.

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If the sauce evaporates too quickly , add another 1 / 2 cup water and continue to simmer.

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Degrease the sauce before serving.

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Ingredients

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shallots, garlic cloves, fresh ginger, serrano peppers, ground coriander, ground turmeric, salt, water, boneless beef short ribs, corn oil, bay leaves, galangal, lemongrass, lemon