Beef Short Ribs in Fragrant Thai Stock Sauce

"Very stick. Inspired by Martin Boetz's cookbook, Longrain Modern Thai Food. SO I guess it comes under the category of moden Australian or something. Just try it. :D Note: if you can't get galangal, then just used the equal amount of ginger, so that you'll have 8cm of ginger in total."
 
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Ready In:
2hrs 20mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Preheat oven to 150°C.
  • Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
  • Remove ribs from pan.
  • Add onion to pan and cook for 3 min or until soft and golden.
  • Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
  • To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.

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RECIPE SUBMITTED BY

Living in Australia means we get to savour different cuisines and it's so much fun trying new things, only sometimes no-one else wants to try them with me:( I like music, art, singing (much to the chagrin of those around me), hiking, writing and most definitely shopping!
 
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