Beef Short Ribs in Fragrant Thai Stock Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
Very stick. Inspired by Martin Boetz's cookbook, Longrain Modern Thai Food. SO I guess it comes under the category of moden Australian or something. Just try it. :D Note: if you can't get galangal, then just used the equal amount of ginger, so that you'll have 8cm of ginger in total. Ingredients:
50 ml oil |
8 (180 g) short beef ribs |
2 yellow onions, sliced |
4 cm piece galangal, sliced |
4 cm piece lemongrass, finely sliced |
4 cm piece ginger, sliced |
6 tablespoons fish sauce |
120 g palm sugar or 120 g brown sugar |
6 garlic cloves, peeled and bruised |
2 liters chicken stock |
4 tablespoons tamarind paste |
4 small red chilies or 4 small green chilies |
1/2 bunch cilantro leaf, to serve |
1/2 bunch thai basil, torn to serve |
2 limes, cut into cheeks, to serve |
steamed rice, to serve |
Directions:
1. Preheat oven to 150°C.
2. Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
3. Remove ribs from pan.
4. Add onion to pan and cook for 3 min or until soft and golden.
5. Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
6. To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.
|
|