Coconut braised beef short ribs with ginger & Thai basil.

Prepare yourself for a culinary journey to Thailand with these melt-in-your-mouth beef short ribs. This dish is a perfect harmony of rich coconut cream and vibrant Thai herbs, promising to transport your taste buds to the bustling streets of Bangkok. So, let's roll up our sleeves and get cooking!

Ingredients (Serves 2) GF

• 400g beef short 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. Coat the Ribs: Begin by coating the beef short ribs in coconut oil and coarse sea salt. Mix well with your hands, ensuring that all the meat gets a good coating.

2. Sear and Combine: Heat a large ovenproof tray to medium heat and add the beef short ribs. Gently fry for a minute on each side to give the ribs a little colour. Add lemongrass, makrut lime leaves, long red chillies, Thai shallots, two-thirds of the julienne ginger, coconut cream, tamarind, fish sauce, and palm sugar. Stir well. Ensure the beef is submerged in the coconut milk; add more if needed. Wrap the tray tightly in tin foil to protect the contents from direct heat, ensuring all ingredients are submerged.

3. Slow Cook: Place the beef short ribs on the middle shelf in a pre-heated oven at 180°C. Cook for around 4 hours, checking after 3 hours to see if more coconut cream is needed. The beef should be tender enough to break with a spoon. Remember, the secret here is low and slow cooking!

4. Season the Broth: Once the beef is ready, taste the coconut broth to ensure you're happy with the seasoning. It should be delicately sweet from the coconut cream and salty from the fish sauce. Adjust as necessary. Finish by gently stirring in the Thai basil leaves at the last second.

5. Serve and Garnish: Serve the short ribs in bowls, drizzled with the seasoned coconut milk and aromatics. Garnish with more julienne ginger, fresh coriander leaves, crispy shallots, Thai basil flowers, pickled cucumber, and ginger. This dish pairs beautifully with steamed Jasmine rice and a spicy salad.

Enjoy this delightful dish, and let the flavours whisk you away to the vibrant world of Thai cuisine! 🍛