Slow Cooked Beef Short Ribs
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Slow Cooked Beef Short Ribs
Recipe by Louis Tikaram
Ingredients
1 plate short rib
1L x Kara coconut cream
3L light chicken broth or water
250 ml mega chef oyster sauce
300 ml mega chef fish sauce
4 sticks lemongrass
1 handful lime leaf
4 long red chilli
1 knob galangal
2 large eschalots
1 bunch Mint
1 bunch coriander
1 cup fresh lime juice
2 birds eye chillies
1 teaspoon dried chilli powder
2 cups white glutinous rice
METHOD
To make the hot and sour dressing:
Squeeze your limes until you have around 1 cup of fresh lime juice. Add 50 ml fish sauce, finely sliced bird’s eye chilies and dried chili powder.
Stir well, taste, add a little more fish sauce if needed. Set aside.
Roasted rice:
Soak the glutinous rice in cold water for 5 minutes, then strain.
In a medium, heavy-based pot, add the rice and dry-cook over a medium-low heat. The rice will stick and clump initially, though as it dries out it will separate and start to cook. Toast until the rice is golden and smells very nutty and toasted, around one hour.
Cool and blend to a sand-like consistency.
To braise the beef ribs:
In a large saucepan, add coconut cream, chicken broth, oyster sauce, remaining fish sauce, 2 sticks lemongrass and the lime leaves (reserve 4 nice big leaves for your salad), sliced galangal, and bring to the boil.
Add your short rib plate, cover with a lid or foil and braise in the oven for 3 to 3.5 hours at 140 degrees.
Remove the short ribs from the braising liquid; they should be tender and soft all the way through. Let cool completely and refrigerate; this can even be done a day in advance.
Strain your coconut braising liquid and return it to a small clean pot. Reduce until the liquid is thick, flavoursome and dark in colour. Keep warm for serving.
To finish and serve.
Over a woodfire grill, BBQ or even in a frying pan, cook the cold short rib until you have a beautiful golden, crackling crust. Low and slow is best to reheat the short right through and take in as much flavour from the grill as possible.
In a large mixing bowl, add your picked mint and coriander leaves, sliced eschalots, Chilli, lemongrass and lime leaves.
When you are ready to serve, the short rib can be hot or warm. Place it on a large serving platter and generously drizzle with some braising liquid. Dress your herb salad with the hot and sour dressing and serve immediately, with a dusting of roasted rice on top.
