BRAISED BEEF SHORT RIBS WITH RED RICE AND MUSHROOMS

Prep time 30 mins

Cooking time 4 hours 15 mins plus steaming Serves 4-6

INGREDIENTS

2 tbsp coconut oil

3 red shallots, thinly sliced

2 garlic cloves, finely chopped

3 small red chillies, thinly sliced, or to taste, plus extra to serve 500ml beef stock

70ml fish sauce

50g light palm sugar, finely chopped 6 kaffir lime leaves, crushed in your hand 4 coriander stalks, leaves reserved to serve 2 lemongrass stalks (white part only), bruised with a knife or rolling pin

10g dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained, large shiitakes halved, stems discarded 950ml canned coconut milk

8 beef short ribs

50g enoki mushrooms

Juice of 1 lime, plus wedges to serve 170g Thai red rice, rinsed

To serve: fried shallots

METHOD

Preheat oven to 160°C. Heat half the oil in a large saucepan over medium-high heat, add shallot, garlic and chilli and fry, stirring occasionally, until tender and shallot is translucent, 4-5 mins. Add stock, fish sauce, palm sugar, lime leaves, herbs, shiitakes and 600ml coconut milk and simmer for flavours to infuse, 6-8 mins. Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over, 2-3 mins. Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone, 3½-4 hours. Stir in enoki and lime juice; adjust seasoning with lime juice, fish sauce and palm sugar for a sour, salty, sweet balance. Meanwhile, combine rice in a saucepan with remaining coconut milk, 50ml cold water and 1 tsp sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed, 25-30 mins. Remove from heat and stand, covered, to steam for 10 mins. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.