Beef short rib laksa
- Brin Pirathapan
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 3 hrs and 20 mins
A star rating of 3.9 out of 5.9 ratingsRate
loading...
Tender, slow-cooked short ribs are served in a fragrant coconut broth infused with spices, chilli, and lemongrass. Brin serves his with sticky rice and coriander
Egg-free
High-protein
Low sugar
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
4 garlic cloves
crushed
-
15g ginger
roughly chopped
-
4 shallots
roughly chopped
-
2-3 bird's eye chillies
(to taste), roughly chopped and stems removed
-
2 lemongrass stalks
1 roughly chopped, 1 bashed with the back of a knife
-
2 tsp ground turmeric
-
1 tbsp shrimp paste
from a jar or frozen
-
3 tbsp sunflower oil
-
4 beef short ribs
each weighing around 300g, excess fat trimmed
-
1 tsp tamarind paste
-
2 tbsp soy sauce
-
1 tsp fish sauce
-
1 litre beef stock
-
400ml coconut milk
-
3 lime leaves
To serve
-
sticky rice
-
1 red chilli
finely sliced
-
small handful of coriander
finely chopped
-
1 lime
cut into quarters
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal601
-
fat45g
-
saturates24g
-
carbs14g
-
sugars8g
low
-
fibre4g
-
protein32g
high
-
salt2.7g
Ad
Method
-
step 1
Add the garlic, ginger, shallots, chillies and the roughly chopped lemongrass to a food processor bowl. Pulse a few times until roughly chopped, then tip in the turmeric and shrimp paste. Blend to a fine paste.
-
step 2
Heat the oven to 180C/160C/gas mark 4. Heat 2 tbsp of the oil in a large casserole dish or in a deep ovenproof pan over a high heat. Generously season the beef short ribs all over with salt. Add the ribs and sear on all sides, around 10 mins, until dark brown. Remove to a plate and set aside.
-
step 3
Reduce the heat to medium and drizzle in the remaining 1 tbsp oil. Add the blitzed paste and cook for 5 mins, stirring well and regularly, until it has darkened in colour. Mix in the tamarind, soy sauce, fish sauce, beef stock, coconut milk, lime leaves and remaining bashed lemongrass stalk. Return the beef ribs to the pan and cover with a lid. Cook, in the oven, for 3 hrs, until the meat is tender.
-
step 4
Serve with the sticky rice. Scatter over some red chilli and coriander and serve with lime wedges for squeezing over.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.9 out of 5.9 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...