This is one of those ‘start this recipe the day before’ situations – but it is so worth it. Serve it with rice and naan.
Serves: 6
INGREDIENTS
Spice paste
3 brown onions, roughly chopped
5 cloves garlic
1 large thumb fresh ginger, peeled and chopped
5 red chillies, roughly chopped
2 stalks lemongrass, outer leaves removed and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
½ teaspoon ground cardamom
2 tablespoons olive or vegetable oil
1.8 kilograms beef short ribs
2 teaspoons sea salt
600ml coconut milk
2 tablespoons tamarind paste
2 teaspoons brown sugar
3 whole kaffir lime leaves
⅓ cup good-quality crunchy peanut or cashew butter
To serve
½ cup coriander leaves
finely chopped red and green chilli
METHOD
Preheat the oven to 160°C.
Spice paste: Put the spice paste ingredients in a food processor and whizz to form a smoothish paste.
Heat the oil in large heavy-bottomed pot and add the spice paste. Cook over a gentle heat for 10 minutes. Transfer the spice paste to an oven dish that will fit the short ribs snugly.
Add the short ribs to the paste, bone side up. Add the salt and three-quarters of the coconut milk, cover with tinfoil and cook for 2½ hours, stirring occasionally. Remove the tinfoil and cook for a further 2 hours. At this point leave the ribs to cool and chill in the fridge for 6 hours or overnight.
Preheat the oven to 170°C.
Remove the solid fat layer from the chilled short ribs. Add the remaining coconut milk, tamarind paste, brown sugar, kaffir lime leaves and peanut or cashew butter. Cook for a further hour.
Garnish with chillies and coriander to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.