| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lao | Beef, Ceideburg 2, Sumatra | 1 | Servings |
INGREDIENTS
| 4 | Shallots, sliced | |
| 3 | Garlic cloves, sliced | |
| 1 | Piece of fresh ginger | |
| sliced | ||
| 4 | Or 5 hot red chile peppers | |
| seeded sliced | ||
| 2 | t | Ground coriander |
| 1/8 | t | Ground turmeric |
| 1 | t | Salt, or to taste |
| 2 | c | Water |
| 2 | lb | Lean short ribs of beef |
| cut into 3-inch pieces | ||
| 2 | T | Corn oil |
| 2 | Salam leaves | |
| 2 | Laos | |
| 1 | Stalk lemon grass | |
| 1 | Lemon |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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