Serves 4
4 beef short ribs, halved
8cm piece ginger, chopped
8 garlic cloves, chopped
6 shallots, chopped
2 lemongrass stalks, chopped, white part only
1 litre chicken stock
130g palm sugar, grated
¼ cup tamarind-pulp water
⅓ cup fish sauce
⅓ cup dark soy
1 red chilli, halved
2 kaffir-lime leaves
2 limes, cut into wedges, to serve
fresh coconut, shaved, to serve
Thai basil, to serve
coriander, to serve
jasmine rice, cooked, to serve
Preheat oven to 150°C. Heat a large, nonstick frying pan over high heat. Cook ribs for 2-3 minutes on each side, or until brown. Place in a casserole dish with a tight-fitting lid.
Place ginger, garlic, shallots, and lemongrass in a food processor and pulse until finely chopped. Spread over beef ribs. Add chicken stock, palm sugar, tamarind-pulp water, fish sauce, soy, chilli, and lime leaves to the casserole dish and cover with baking paper. Cover with lid and cook for 2/12-3 hours, or until tender.
Remove ribs from broth. Let broth cool, then skim fat from top. Simmer broth again for 5-10 minutes, or until it thickens. Add ribs back to the pan and cook until warmed through. Serve with fresh lime, coconut, Thai basil, coriander, and a side of jasmine rice.
