beef short rib curry
Very flavorful Malaysian dish
prep time
10 Min
cook time
3 Hr 15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 small shallots rough chop
- 2 inch piece ginger rough chop
- 2 stalks lemongrass peeled and rough chop
- juice and zest of 1 lime
- 8 cloves garlic
- 2 teaspoons each salt, red pepper flakes, ground turmeric and ground coriander
- 1 teaspoon cinnamon
- 2 tablespoons vegetable oil
- 2 pounds boneless beef short ribs cut into cubes
- 1 can coconut milk
- 1/2 cup brown sugar
- cooked rice or noodles for serving
- fresh cilantro and green onions for garnish
How To Make beef short rib curry
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Step 1Place shallots, ginger, lemongrass, lime juice and zest, garlic, red pepper flakes, turmeric, salt, coriander and cinnamon in a food processor and process with 1/4 cup water until smooth.
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Step 2In a large dutch oven add the oil brown the meat in batches until all pieces have a nice crust. Place the meat in a bowl and add a little wine or water and scrap up the bits on the bottom of the pan and add that to the meat. Set aside
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Step 3Add the mixture from the food processor and cook on med high for 3 minutes. Add the coconut milk and brown sugar and cook until the sugar is dissolved. Add the meat back to the pan. Bring to a low boil and reduce the heat to low cover and let it cook for 3 hours. checking to make sure it doesn't get to dry. Add some water or beef broth if needed
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Step 4Serve over rice garnished with cilantro and green onions
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