Coconut braised beef short ribs with ginger & Thai basil.

Ingredients (serves 2) GF.

400g, beef sort ribs, aged if possible.

2 sticks lemongrass, bruised in a pestle and mortar.

4 makrut lime leaves, torn to release flavour.

2 long red chillies, bruised in a pestle and mortar.

15g, Thai shallots, peeled and whole (any small, sweet shallot will do).

20g, peeled ginger, fine julienne.

1000-1500ml coconut cream (enough to submerge the beef).

20-25ml fish sauce, a little more may be needed for final seasoning.

50g, palm sugar (soft brown sugar can be used).

30g tamarind paste.

10g Thai sweet basil.

50ml, coconut oil (vegetable oil will do).

1/2 tablespoon coarse sea salt.

10g coriander, picked and washed.

Optional garnish:

2g picked and washed coriander

Thai basil sprigs

5g crispy shallots

2g julienne makrut lime leaves

10g pickled ginger

10g pickled cucumber

Method

1.      Begin by coating the beef short ribs in the oil and the coarse sea salt and mix well with your hands ensuring that all the meat gets a good coating of oil and salt.

2.      Next, heat a large oven proof tray to a medium heat and add the beef short ribs. Gently fry for a minute or so on each side to give the ribs a little colour. Then add the lemongrass, kaffir lime leaves, long red chillies, Thai shallots, two thirds of the julienne ginger, coconut cream, tamarind, fish sauce and the sugar and stir well. Make sure the beef cheeks are submerged in the coconut milk, add more if needed. Then tightly wrap the tray in tin foil to protect the contents from direct heat of the oven, all ingredients should be completely submerged in the coconut cream.

3.      Now place the beef short ribs on the middle shelf in an oven that is pre-heated to 180 degrees centigrade and cook for around 4 hours, check them after 3 hours to see if they need a dash more coconut cream. Once the time has passed take the beef out and check that it is cooked correctly, you should be able to break up the piece of meat with a spoon as it is so tender. The trick to this dish is low and slow, let the heat of the oven do all the work and all you need to do is assemble all the ingredients into one tray.

4.      Once the beef ribs are ready to come out taste the coconut broth to ensure that you are happy with the seasoning. It should be delicately sweet from the coconut cream, moreish and salty from the fish sauce, add a little more of either if you think necessary. Finish by gently shaking in the Thai basil leaves at the last second.

5.      Once ready serve, place the short ribs in bowls, drizzled with the seasoned coconut milk and aromats. Garnish with more julienne ginger, fresh coriander leaves, crispy shallots, Thai basil flowers, pickled cucumber and ginger. This dish is awesome alongside steamed Jasmine rice and a spicy salad.