2 ¼lbor a little more of short ribback rib, or rib of beef
1lemongrass stemcrushed at the thick end, and cut across into three
2salam leaves/bay leaves
¾inchpiece of galangal/lengkuas
4fresh red chilisseeded and each cut into 4 pieces
4fresh green chilisseeded and each cut into 4 pieces
6shallots or 1 large onionfinely sliced
4garlic clovesfinely sliced
1tspcrumbled shrimp paste/terasi
1tspsalt or little more to taste
2ozdaun kedondong or 4 inch rhubarb stalkchopped, or 10-15 young grape leaves, shredded, or 3 Tbsp tamarind water or 2 slices of asam gelugur
Instructions
Trim away some of the excess fat from the beef. Put the meat in a large saucepan. Add 5-7 cups cold water and the lemongrass, salam or bay leaves, and galangal
Bring to a boil, then reduce the heat slightly and simmer for 50 minutes, skimming often. By now the water has reduced a little; add the chilis, shallots or onion, garlic, shrimp paste and salt. Continue to simmer for 25-30 minutes, turning the meat several times
Adjust the seasoning of the liquid with a little more salt if needed, then add the kedondong or whichever other souring agent you choose. Continue cooking, turning the meat more often now, for about 10 minutes. Discard the salam, galangal, lemongrass (and asam gelugur if using)
If one-bone rib or thin rib are used, cut the joint into thick slices. Serve hot with the sauce and rice