Beef Short Rib Rendang

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Ingredients

15-pound short rib, bone-in cut 1 1/2 inches long

Turmeric Paste:

0.6 ounces dried chili- soaked in warm water

0.8 ounces Thai chili, sliced no stems

1.1 ounces galangal, sliced

2.4 ounces young ginger, sliced

1 ounces tumeric root, sliced

12 ounces lemongrass, cleaned and sliced

Shallot Paste:

7 ounces shallots, peeled and rough chopped

7 ounces garlic, peeled and rough chopped

3 ounces palm sugar, chopped

Braise:

5 cups coconut milk

6 slices of assam skin (see note above)—washed

1/4 cup kosher salt

13 ounces of kerisik

Gula Jawa Syrup:

1/4 cup Gula Jawa (a type of palm sugar)

1/4 cup water

Garnish:

10 Kaffir lime leaves, very thinly slices lengthwise

3 limes, cut into wedges

Coconut Rice:

1 quart Jasmine rice, washed and drained

1 quart water

1 tablespoon salt

1 pandan leaf (1.5 ounces), tied in knot

3 tablespoons sugar

1 can (1 3/4 cup) coconut milk, at 70°F

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