Lemongrass and Tamarind Beef Ribs

Lemongrass and Tamarind Beef Ribs

 

Lemongrass and Tamarind Beef Ribs

Serves: 6

Ingredients

Blue Triangle 3 beef short ribs (about 2kg), halved to make 6 small ribs
Blue Triangle 1 litre (4 cups) chicken stock
Blue Triangle 130 gm palm sugar, grated
Blue Triangle 120 gm tamarind pulp, softened in 125ml hot water for 30 minutes, then pressed through a fine sieve (solids discarded)
Blue Triangle 80 ml (1/3 cup) fish sauce
Blue Triangle 80 ml (1/3 cup) dark soy sauce
Blue Triangle To serve: coriander, mint, Thai basil, thinly sliced long red chilli and red shallots, and steamed jasmine rice

 

Fragrant Paste

Blue Triangle 40 gm (8cm piece) each ginger and galangal, coarsely chopped
Blue Triangle 8 garlic cloves, coarsely chopped
Blue Triangle 6 golden shallots
Blue Triangle 2 lemongrass stalks, white part only, coarsely chopped
Blue Triangle 2 coriander roots, scraped

 

Deep-fried Shallots

Blue Triangle For deep-frying: peanut oil
Blue Triangle 6 red shallots, thinly sliced

 

Method

  1. Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep roasting pan to fit snugly.
  2. Meanwhile, for fragrant paste, process ingredients in a food processor until finely chopped, then spread over ribs. Add stock, sugar, tamarind, fish sauce and soy sauce, cover with baking paper and foil and roast until ribs are very tender (2½-3 hours).
  3. Cool ribs in stock, then separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight). Bring ribs to room temperature.
  4. Skim fat from stock (discard), then reduce stock in a saucepan over medium heat to 750ml (30-40 minutes; stock should be very fragrant). Keep warm.
  5. Meanwhile, for deep-fried shallots, heat oil in a deep frying pan to 180C. Add shallot, stir continuously until golden (1½-3 minutes; be careful as hot oil will spit), then strain through a metal sieve and set aside on on absorbent paper.
  6. Heat a non-stick pan over high heat, add ribs and sauce and turn occasionally until warmed through (2-4 minutes). Serve hot topped with deep-fried shallots, herbs, chilli and fresh shallots, with steamed rice.

 

Tips

 You'll need to begin this recipe a day ahead.

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Just a little note to say thank you so much for all of the hard work and love you put into your products!!!
Our family love, love, love Cape Grim Beef... Eaten in our home with both fork and little fingers!
Thanks again and keep up the great work :)

Samantha, St Ives, NSW

Restaurants & Retailers

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW

Cafe Sydney, 5th Floor 31 Alfred St  Sydney NSW

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Bar Nacional, 727 Collins St

Bar Nacional, 727 Collins St

Our Farmers

Jamie Oliver

Jamie Oliver

Stephen Pilkington

Stephen Pilkington

John D Bruce

John Bruce 2546

Jackie Marshall

Jackie Marshall

Richard Nicholls

Richard Nicholls
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour