Indonesian Beef (or Pork) Rendang

I have also substituted this recipe with pork and it tasted amazing.

Ingredients:

3 or 4 lb. beef or pork

Kosher salt

2 lemongrass stalks

1 shallot, chopped

4 garlic cloves

2  jalapeños, seeds removed

1 1" piece ginger, peeled, finely grated

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. curry powder

1 cup cilantro leaves with tender stems

2 Tbsp. fresh lime juice


Steamed white rice (I use Coconut Rice)

Directions: 

Season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add onion, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.

Arrange meat in crockpot and pour purée over. Cook until meat is tender and falls apart. (about 5 or 6 hours) 

Toss cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.