Name: Braised beef short ribs with red rice and mushrooms
Prep time: 30 min
Cook time: 255 min
Total time: 285 min
Yield: 4 - 6
Ingredients: 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

Braised beef short ribs with red rice and mushrooms

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Serves 4 - 6

Prep

30M

Cook

4H 15M

Total

4H 45M

Ingredients

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

Method

Main

1.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).

2.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.

3.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.