Braised Aro­matic Beef Short Rib Ren­dang (gf)

Dish - - SPICE TRAIL -

This is one of those ‘start this recipe the day be­fore’ sit­u­a­tions – but it is so worth it. Serve it with rice and naan.

3 brown SPICE onions, PASTE roughly chopped

5 cloves gar­lic

1 large thumb fresh gin­ger, peeled and chopped

5 red chill­ies, roughly chopped

2 stalks le­mon­grass, outer leaves re­moved and roughly chopped

1 ta­ble­spoon ground co­rian­der

1 ta­ble­spoon ground cumin 2 tea­spoons ground turmeric

½ tea­spoon ground car­damom

2 ta­ble­spoons olive or veg­etable oil

1.8 kilo­grams beef short ribs 2 tea­spoons sea salt

600ml co­conut milk

2 ta­ble­spoons tamarind paste

2 tea­spoons brown su­gar 3 whole kaf­fir lime leaves

⅓ cup good-qual­ity crunchy peanut or cashew but­ter TO SERVE

½ cup co­rian­der leaves

finely chopped red and green chilli

Pre­heat the oven to 160°C.

SPICE PASTE: Put the spice paste in­gre­di­ents in a food pro­ces­sor and whizz to form a smooth­ish paste.

Heat the oil in large heavy-bot­tomed pot and add the spice paste. Cook over a gen­tle heat for 10 min­utes. Trans­fer the spice paste to an oven dish that will fit the short ribs snugly.

Add the short ribs to the paste, bone side up. Add the salt and three-quar­ters of the co­conut milk, cover with tin­foil and cook for 2½ hours, stir­ring oc­ca­sion­ally. Re­move the tin­foil and cook for a fur­ther 2 hours. At this point leave the ribs to cool and chill in the fridge for 6 hours or overnight.

Pre­heat the oven to 170°C.

Re­move the solid fat layer from the chilled short ribs. Add the re­main­ing co­conut milk, tamarind paste, brown su­gar, kaf­fir lime leaves and peanut or cashew but­ter. Cook for a fur­ther hour.

Gar­nish with chill­ies and co­rian­der to serve. SERVES 6

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