Heat a little of the oil in a large pan and
brown the beef in batches, removing to
a plate after, reserving any juices. If your
slow cooker has a browning function,
use this instead. Meanwhile, in a mini
chopper or food processor, whizz half
the coriander, the chopped lemongrass,
garlic, chillies and galangal with the rest
of the oil until you have a rough paste.
Turn the slow cooker to High. Heat
the paste for a few mins, then add the
beef and all the remaining ingredients,
apart from the remaining coriander
and lime juice. Turn slow cooker to
Low and cook for 8 hrs, or until the
meat is falling off the bone.
If using beef ribs, remove bones from
the beef, then shred the meat with
2 forks. If the sauce is too thin, strain
it off and boil it to reduce. Stir in the
remaining coriander and lime juice, then
season with more fish sauce or sugar.