CC license


Ingredients:

  • 4 Shallots, sliced
  • 3 Garlic cloves, sliced
  • 1 Piece of fresh ginger, -sliced
  • 4 Or 5 hot red chile peppers, -seeded, sliced
  • 2 ts Ground coriander
  • 1/8 ts Ground turmeric
  • 1 ts Salt, or to taste
  • 2 c Water
  • 2 lb Lean short ribs of beef, -cut into 3-inch pieces
  • 2 tb Corn oil
  • 2 Salam leaves
  • 2 sl Laos (Finger-root;Krachai)
  • 1 Stalk lemon grass
  • 1 sl Lemon


Method:

  1. Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce.
  2. Marinate beef for 1/2 hour.
  3. Heat the oil: add the beef and marinade, the salam, laos (finger-root), lemon grass and lemon; stir-fry over moderate heat for 5 minutes.
  4. Add remaining water, cover and cook until beef is tender, about 1 hour.
  5. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm.