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Slow Cooked Beef Short Ribs in Red Coconut Curry

As the last little bit of a Minnesota winter was dying off (post was written a while ago just not posted), ever so slowly I mind you and with great drama to boot, I had been thinking of slow cooked beef short ribs. I wasn’t really sure what I wanted to do, this sort of conundrum has not stopped me before. I chatting this topic up with my “cooking partner in crime” ™ we looked around the kitchen to see what was available and came up with this nice curry. This will work all year long and will be on my short list (pun intended) of things to make when slow cooking is in order.

This was absolutely amazing! Melt in your mouth, warm the heart and soul and overall pleasant in all sorts of ways.

  • 2 lbs beef short ribs (bone in is better)
  • 1 can (12 oz.) coconut cream or milk (do not use lite version, to watery)
  • 24-32 oz. beef stock enough to cover meat
  • 1 onion roughly chopped
  • 4 carrots roughly chopped
  • Hand full of cramini mushrooms sliced (or button)
  • 6 cloves garlic diced
  • 2 Tbls. red curry paste (store bought)
  • 2 tsp fish sauce
  • 1 tsp dark soy sauce (sub 2 tsp regular soy sauce)
  • 2 dry Thai chilies made into flakes (sub 1 tsp red pepper flakes)
  • Zest of 1 lime, rest cut into wedges
  • Lots of fresh basil (Thai basil is best for this)

Pre heat oven to 225° F, low and slow baby!

In a Dutch oven, over medium high heat, add onions and cook until softened and start to get translucent, 5 to 8 minutes. Add carrots, mushrooms and garlic and cook for a while longer, 5 or so minutes, stirring occasionally, you do not want to burn the garlic.

Meanwhile, pepper the meat then add to the pot, also throw the red curry paste in along with the coconut milk, beef stock, fish sauce, dark soy sauce, and chili flakes, mix well and bring to a boil. Stir well one last time, cover and throw in the oven and forget for 3-4 hours, stirring once about half way through.

About 15 minutes before pulling from oven, add zest and a handful of basil.

Remove from oven and break up the meat with a wooden spoon (should fall apart at this point), serve over rice, garnish with lime wedges (for squeezing over) and have fresh basil, more crushed chilies, Asian pepper sauce (Sri Racha) or pepper garlic sauce, kimchi, and soy sauce at the table so people can add and garnish with what they like!

only picture ;(

only picture ;(

Note: Dry Thai chilies can be found at Asian stores and often at farmers markets. I usually find them in the whole state, so I remove the stem and pulse them in a food processer a few times.

 

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