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Braised beef short ribs with red rice and mushrooms

You'll need

2 tbsp coconut oil 3 red shallots, thinly sliced 2 garlic cloves, finely chopped 3 small red chillies, thinly sliced, or to taste, plus extra to serve 500 ml (2 cups) beef stock 70 ml fish sauce 50 gm light palm sugar, finely chopped 6 kaffir lime leaves, crushed in your hand 4 coriander stalks, leaves reserved to serve 2 lemongrass stalks (white part only), bruised 10 gm dried shiitake mushrooms, soaked in boiling water for 30 minutes, drained, large shiitakes halved 950 ml canned coconut milk 8 beef short ribs 50 gm enoki mushrooms Juice of 1 lime, or to taste, plus wedges to serve 170 gm (1 cup) Thai red rice, rinsed To serve: fried shallots


  • 01
  • Preheat oven to 160C. Heat half the oil in a large saucepan over medium-high heat, add shallot, garlic and chilli and fry, stirring occasionally, until tender and shallot is translucent (4-5 minutes). Add stock, fish sauce, palm sugar, lime leaves, herbs, shiitakes and 600ml coconut milk and simmer for flavours to infuse (6-8 minutes).
  • 02
  • Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 minutes). Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice; adjust seasoning with lime juice, fish sauce and palm sugar for a sour, salty, sweet balance.
  • 03
  • Meanwhile, combine rice in a saucepan with remaining coconut milk, 50ml cold water and 1 tsp sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 minutes). Remove from heat and stand covered to steam for 10 minutes. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Earthy Rhône grenache.

Featured in

Jun 2015

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