Boiled and Spiced Short Rib of Beef

Name: Boiled and Spiced Short Rib of Beef
Yield: for 4-6 as a main course
Cuisine: Asia
Ingredients: 675–900 g/ 1½–2 lb short rib or flank of beef, cut into pieces 5–7.5 cm/ 2–3 in long and about 2.5–3.5 cm/1–1½ in thick; 2.5 cm/1 in piece of galangal, peeled; 1 lemon grass stalk, cut across into 3 pieces; 4 red chillies, deseeded and cut into 3 pieces; 2 kaffir lime leaves; 6 shallots or 1 large onion, chopped; 4 green chillies, deseeded and cut into 3 pieces; 5 garlic cloves, chopped; 4 tbsp tamarind water; 1 tsp salt; 1 tsp crumbled shrimp paste

Preparation info

for
4-6
as a main course

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Regrettably, ‘short rib of beef is a cut that British butchers no longer supply, so when I am in Britain I use flank instead. It is a perfectly adequate substitute but if you can find short rib use it for this dish. It is equally good hot or cold, accompanied by a cold potato salad or piping-hot fried rice or pasta.

Ingredients

675–900 g/ 1½–2 lb short rib or flank of beef, cut into pieces 5–7.5 cm/

Asia
Main course
Gluten-free
Southeast Asia

Method

Put the meat in a large pan with 1.1-1.4 litres/ 2-2 ½ pints of cold water. Add the lemon grass, galangal and lime leaves. Bring to the boil, then lower the heat so the water is just bubbling