Sumatran Red Short Ribs of Beef

• 4 shallots, sliced
• 3 garlic cloves, sliced
• 1 inch piece fresh ginger, sliced
• 4 red serrano peppers, seeded and sliced
• 2 teaspoons ground coriander
• 18 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

1. Process the shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of the water to a smooth sauce.
2. Marinate beef in this mixture for 1/2 hour.
3. Heat the oil in a wok; add the beef and its marinade, the bay leaves, galangal, lemongrass and lemon.
4. Stir-fry over moderate heat for 5 minutes.
5. 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.
6. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer.
7. Degrease the sauce before serving.

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

Taken from www.food.com/recipe/sumatran-red-short-ribs-of-beef-189367 (may not work)