Follow these steps for perfect results
shallots
sliced
garlic cloves
sliced
fresh ginger
sliced
red serrano peppers
seeded and sliced
ground coriander
ground turmeric
salt
to taste
water
beef short ribs
trimmed of excess fat and cut into 3-inch pieces
corn oil
indonesian bay leaves
galangal
lemongrass
lemon
Combine shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water in a food processor.
Process until a smooth sauce forms.
Marinate beef in the spice mixture for 30 minutes.
Heat corn oil in a wok or large pot over medium heat.
Add the beef and its marinade to the wok.
Add bay leaves, galangal, lemongrass, and lemon slices.
Stir-fry over moderate heat for 5 minutes.
Add the remaining 1 1/2 cups water.
Cover and simmer until the beef is tender, about 1-3 hours.
Add more water if the sauce evaporates too quickly during simmering.
Degrease the sauce before serving.
Expert advice for the best results
For a richer flavor, use beef broth instead of water.
Adjust the amount of chili peppers to your preferred spice level.
Everything you need to know before you start
20 minutes
Can be made 1-2 days ahead, flavors improve with time.
Serve the short ribs over rice or mashed potatoes, garnished with fresh cilantro.
Serve with steamed rice.
Serve with mashed potatoes.
Serve with Asian greens.
Balances the spice.
Discover the story behind this recipe
Reflects the rich spice trade history of the region.
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