Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice
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Twice Cooked Coconut Beef Short Rib, Hot and Sour Salad & Roasted Rice
Recipe by Louis Tikaram
Ingredients
1 plate of Coles beef short ribs
1 L Kara coconut cream
3 L Coles light chicken broth or water
250 ml Coles oyster sauce
300 ml Mega Chef fish sauce
4 sticks of lemongrass
1 handful of lime leaves
4 long red chilies
1 knob of galangal
2 large eschalots
1 bunch of mint
1 bunch of coriander
1 cup fresh lime juice
2 birds eye chilies
1 tsp dry chili powder
2 cups white glutinous rice
Hot and Sour Dressing
Juice of 1 cup fresh lime juice
50 ml fish sauce
Finely sliced birds eye chilies
1 tsp dry chili powder
Roasted Rice
2 cups white glutinous rice
Braise the Beef Ribs
1 L Kara coconut cream
3 L Coles light chicken broth or water
250 ml Coles oyster sauce
300 ml Mega Chef fish sauce
2 sticks of lemongrass
Lime leaves (reserve 4 for the salad)
Sliced galangal
Finish and Serve
Cooked beef short rib
Reduced coconut braising liquid
Herb salad (mint, coriander, sliced eschalots, chilies, lemongrass, and lime leaves)
Hot and sour dressing
Roasted rice
Method
Prepare the Hot and Sour Dressing
In a bowl, combine the fresh lime juice, fish sauce, sliced birds eye chilies, and dry chili powder. Stir well and adjust the seasoning if needed. Set aside.
Prepare the Roasted Rice
Soak the glutinous rice in cold water for 5 minutes, then strain. In a medium pot with a heavy base, dry cook the rice over medium-low heat until it becomes golden and smells nutty and toasted. This will take around one hour. Let it cool, then blend until it reaches a sand-like consistency.
Braise the Beef Ribs
In a large saucepan, add coconut cream, chicken broth, oyster sauce, fish sauce, lemongrass, lime leaves, and sliced galangal. Bring to a boil. Add the beef short ribs, cover with a lid or foil, and braise in the oven at 140 degrees for 3 to 3.5 hours. The ribs should be tender and soft. Let them cool completely, then refrigerate. This step can be done a day in advance.
Strain and Reduce the Braising Liquid
Strain the coconut braising liquid and return it to a small clean pot. Reduce the liquid until it thickens, becomes flavoursome, and darkens in colour. Keep it warm for serving.
Finish and Serve
Heat the cold beef short rib on a woodfire grill, BBQ, or fry pan until it develops a beautiful golden, crackling crust. Reheat slowly to ensure the rib is heated through. Place the rib on a large serving platter and generously drizzle with some of the reduced braising liquid. In a large mixing bowl, combine the picked mint and coriander leaves, sliced eschalots, chilies, lemongrass, and lime leaves. Dress the herb salad with the hot and sour dressing. Serve the beef rib with the dressed salad on top, and sprinkle roasted rice as a garnish.
