Beef Short Rib
It’s a coconut celebration today as Yudhika Sujanani prepares a scrumptious Asian feast. She starts off with a hearty Slow Cooked Asian Beef, fresh Marinated Asparagus served with an aromatic Coconut Scented Rice. For that sweet finish –a spicy Coconut & Lemon Grass Cake.
Ingredients
- 1kg beef short rib
- For the paste
- 2 inch piece of ginger
- 2 stalks lemongrass, chopped (white parts only)
- 4 – 6 green chillies,
- Chopped 4 garlic cloves
- Crushed 5 cloves
- 45ml sunflower oil
- 1 onion, chopped
- 50ml sunflower oil
- 1 – 2 cinnamon stick
- 1 bay leaf
- 30ml red chilli powder
- 2,5ml turmeric
- 10ml coarse salt
- 8 lime leaves
- 500 – 600ml coconut milk
- Coriander, to garnish
Method
- Place the cloves, chillies, onion, garlic, and ginger into a blender. Process until smooth
- Heat the sunflower oil in Pan then add cinnamon sticks and bay leaf.
- Once the whole spices are fragrant, add the fragrant paste. Sauté until the moisture evaporates.
- Add the red chilli powder and turmeric. Stir for 3 – 5 seconds then add the beef short rib. Coat the rib with the fried paste, scraping the pan to prevent burning.
- Add the salt and stir well. Pour in the coconut milk, add the lime leaves and loosen the spices that are stuck to the base of the pan. Lower the heat and simmer until the beef is tender.
- Once the beef is cooked through, simmer uncovered until the sauce thickens. Place on a serving platter and garnish with fresh coriander.
