This is a version of one of my favourite Karen Martini recipes. Once everything is in the pot the long slow cooking process produces a super tasty, unctuous stew. This is a brilliant entertaining dish as you can cook ahead of time and your kitchen will be smelling amazing when your guests arrive.
2 tbs grapeseed oil
8 beef short ribs (about 180g each)
2 onions, sliced
4 cm piece galangal, sliced
4 cm piece ginger, sliced
4cm piece lemongrass, finely sliced
130ml fish sauce
130g palm or brown sugar
3 cloves garlic, bruised
500ml chicken stock
2 kaffir lime leaves
4 tbs tamarind puree
3 birdseye chillies
1/2 bunch coriander leaves, picked
1 large green chilli, sliced
Pre heat the oven to 150C.
Heat the oil in a large wok or fry pan and brown the ribs over a medium heat until golden brown. Remove from the pan.
Transfer the ribs to a large casserole dish with a lid and add the onions, galangal, ginger, lemongrass, fish sauce, garlic, chicken stock, water, tamarind and lime leaves. Stir and bring to a simmer over a medium heat. Cover and bake in the oven for 2-3 hours or until the ribs are very tender.
Remove the ribs from the dish and reduce the sauce until syrup. This will take 10-15 minutes depending on how much liquid remains. Plate the ribs up and drizzle with the reduced sauce. Garnish with coriander and fresh green chilli. Serve with rice.