Beef Rendang

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2 lb trimmed boneless short-rib pot roast

30 dried red hot peppers

2 tbsp Malay-Style curry_powder

3 tender lemongrass , trimmed

1/2 cup grated fresh coconuts

4 shallots , coarsely chopped

4 fresh red finger hot peppers , seeded and coarsely chopped

3 cloves of garlic

1/4 cup blanched almonds , toasted

2 tbsp minced gingerroot

2 tbsp minced galangal

2 tsp shrimp paste

1/4 cup vegetable oil

1 tbsp packed palm sugar

1 tbsp soy sauce

1 tsp salt

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