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.
Servings: 12
Equipment
- 8 quart heavy pot, or Dutch Oven
Ingredients
- 1/4 cup olive oil
- 7.5 pounds beef short ribs trim excess fat, sprinkle with salt and pepper
- 4 tbsp Angkor California Chili Powder
- 1 tbsp Angkor Cambodian Seven Spice
- 6 fresh Makrut lime leaves*
- 1.5 ounces fresh galangal sliced*
- 3 stems fresh lemongrass crushed and cut to 2" length*
- 1 bulb garlic
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 large red bell pepper chopped
- 19 fl.oz. Angkor Tamarind Sauce
- 19 fl.oz. water
- 2 tbsp butter cold
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
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