Tamarind Braised Short Ribs

Tender, succulent braised short ribs are are always a treat and this recipe will have you craving for more. The tamarind combined with galangal root pairs perfectly with beef and vegetables delivers a tasty and hearty experience you won’t forget.

Kaw Ko Inspired – Braised short ribs prepared with traditional Cambodian Kaw Ko herbs and spices
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Course: Main Course
Cuisine: Cambodian Fusion
Keyword: Beef, Braised Short Ribs, Kaw, Kaw Ko
Servings: 12
Author: Channy Laux

Equipment

  • 8 quart heavy pot, or Dutch Oven

Ingredients

Instructions

  • Brown the Meat: Heat up the pot over medium heat with oil and butter. Brown the each short ribs on all sides, but the bone part. Place the browned short ribs on a platter and set aside.
  • Roasting Herbs & Spices: Add galangal lemongrass to the pot and stir often until color starts to change. Add Makrut lime leaves, and continue roasting until the leaves is dehydrated. Remove pot from heat, then add chili powder and beef spices. Stir continuously until the oil turns reddish.
  • Saute Vegetables: Return the pot back on the burner, add garlic, onion and bell pepper. Stir often until the vegetables are welted and complete coded with the herbs and spice.
  • The Sauce: Adding tamarind sauce and water to the pot, mix well and let it softly boiled. Pour sauce over each short ribs and arrange them vertically in the pot. Ensure tips of the ribs do not submerge in the sauce (allow about half an inches from the tips)
  • Bake and Wait: Cover and bake for 1.5 hours at 325ºF (convection). Then uncover and continue to bake at the same temperature for additional 20 minutes. Then put the lid back on and let it rest and continue to cook for 15 minutes.
  • Strain and Remove Excess Fat: Remove the short ribs from the pot and place into a baking dish, cover with foil and return them to the warm oven. Discard galangal, lemongrass and Makrut leaves. Strain the rest of the broth and vegetable into fat separator. Pour the juice into a saupan and and discard the fat.
  • Gravy: Use the back of a spoon and press the tender roasted vegetable against the mesh of the strainer to allow fine texture of the vegetable fall into the juice. Add of cold butter into the gravy and whisk well.

Notes

Serve with steamed rice (1/2 white, 1/2 brown), roasted vegetable, and some slices of Freshly Pickled Jalapeno (minus ginger)
* Substitution:
  • Substitute fresh Makrut lime leaves with with 3 tablespoon of Angkor Dried Makrut Lime Leaves
  • Substitute fresh galangal with 1 tablespoon of Angkor Galangal Powder
  • Substitute fresh lemongrass with 3.5 ounces of Angkor Lemongrass Paste, and remove salt on the meat 
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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