Braised beef short rib with paris mash potatoes
Patience is a key ingredient in cooking.
Ingredients
Instructions
- Preheat oven to 160°C.
- Heat half the oil, add shallot, garlic, ginger, star anise and chilli. Sauté until soft.
- Add beef stock, fish sauce, palm sugar, kaffir lime leaves, lemongrass and 600 ml coconut milk in saucepan.
- Simmer mixture in saucepan for 6-8 minutes until the flavours infuse.
- Heat remaining oil in a large frying pan over medium-high heat.
- Brown the ribs on all sides.
- Transfer the ribs to a roasting pan to fit snugly in a single layer.
- Add the coconut milk mixture and cover the pan with foil.
- Braise in the oven for 3.5-4 hours until the meat falls off the bone.
- Mix lime juice, fish sauce and palm sugar to create a sweet-sour-and-salty drizzle.
- Steam potatoes
- Heat the cream and butter, reduce the liquid by 50%.
- Season with salt and pepper.
- Cream the potatoes through sieve, slowly add the cream mix until correct consistency is achieved.
- Serve ribs with some of the braising liquid sauce.
- Garnish with fresh coriander, fried shallots and sliced red chilli.
- Accompany with creamy mash or steamed rice.