Sumatran Red Short Ribs of Beef |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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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. Ingredients:
4 shallots, sliced |
3 garlic cloves, sliced |
1 inch piece fresh ginger, sliced |
4 red serrano peppers, seeded and sliced |
2 teaspoons ground coriander |
1/8 teaspoon ground turmeric |
1 teaspoon salt (to taste) |
2 cups water |
2 lbs lean boneless beef short ribs, trimmed of excess fat and cut into 3-inch pieces or 2 lbs lean fresh beef brisket or 2 lbs chuck |
2 tablespoons corn oil |
2 indonesian bay leaves or 2 curry leaves |
2 slices galangal |
1 stalk lemongrass |
1 slice lemon |
Directions:
1. Process the shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of the water to a smooth sauce. Marinate beef in this mixture for 1/2 hour.
2. Heat the oil in a wok; add the beef and its marinade, the bay leaves, galangal, lemongrass and lemon. Stir-fry over moderate heat for 5 minutes. 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. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Degrease the sauce before serving.
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