Title: Gulai Merah (Red Short Ribs of Beef)
Categories: Sumatra Beef Ceideburg
Yield: 1 Servings

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
1		Stalk lemon grass
1	sl	Lemon

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 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 1/2 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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