Gulai merah (red short ribs of beef)

1 servings

Ingredients

Quantity Ingredient
4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger, sliced
4 Or 5 hot red chile peppers, seeded, sliced
2 teaspoons Ground coriander
⅛ teaspoon Ground turmeric
1 teaspoon Salt, or to taste
2 cups Water
2 pounds Lean short ribs of beef, cut into 3-inch pieces
2 tablespoons Corn oil
2 Salam leaves
2 slices Laos
1 Stalk lemon grass
1 slice Lemon

Directions

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and ½ cup of water to a smooth sauce. Marinate beef for ½ hour.

Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour.

If the sauce evaporates too quickly, add another ½ cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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