Five Spice Beef Short Ribs with Yellow Curry and Chimichurri
Ingredients:
For the beef short ribs
4 lbs beef short ribs
Salt and pepper
2 teaspoons Chinese five-spice powder
2 teaspoons sweet paprika
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
1 cup soy sauce
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons grated fresh ginger
2 star anise pods
2 sprigs fresh rosemary
2 sprigs fresh thyme
For the Vietnamese Yellow Curry
1 lb chicken breast or thighs, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
1 cup chicken broth
2 tablespoons yellow curry powder
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup diced potatoes
1 cup diced carrots
1 bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
1 lemongrass stalk, bruised and cut into sections
1 tablespoon vegetable oil
Fresh cilantro and Thai basil for garnish
Method:
For the beef short ribs
Preheat oven to163°C.
Season the short ribs with salt, pepper, five-spice powder, and sweet paprika.
Heat the oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the onion and garlic, and sauté until soft.
Stir in the soy sauce, hoisin sauce, rice vinegar, brown sugar, and ginger, scraping up any browned bits from the bottom of the pot.
Return the short ribs to the pot and add the beef broth, star anise, rosemary, and thyme.
Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
For the Vietnamese Yellow Curry
Heat the oil in a large pot over medium heat. Add the onion, garlic, and lemongrass, sauté until fragrant.
Add the yellow curry powder and cook for another minute.
Stir in the chicken and cook until no longer pink on the outside.
Add the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
Add the potatoes and carrots. Cook until the vegetables are tender, about 20 minutes.
Stir in the bell pepper and cook for an additional 5 minutes.
Garnish with fresh cilantro and Thai basil before serving.
