Categories: Asian
Ingredients
- 4 large shallots, roughly chopped
- 3-inch piece fresh ginger, peeled and roughly chopped
- 2 stalks fresh lemongrass, peeled and roughly chopped
- 3 fresh or dried kaffir lime leaves
- 6 garlic cloves
- 1 tbsp. red pepper flakes
- 2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cinnamon
- Kosher salt
- 2 tbsp. vegetable oil
- 2 lbs. boneless beef short ribs, cut into large cubes
- Black pepper
- 13.5 oz. can coconut milk, shaken
- 1/4 cup brown sugar
- 1/2 cup unsweetened finely shredded coconut
- Cooked rice, for serving
- Chopped fresh cilantro or scallions, for garnish
Directions
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In a blender or food processor, combine the shallots, ginger, lemongrass, kaffir lime leaves, garlic, red pepper flakes, turmeric, coriander, cinnamon, 2 tsp salt and 1/4 cup water. Process until smooth, adding a little more water if necessary to keep the stuff moving in the machine.
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In a large heavy-bottomed pot or Dutch oven with a tight-fitting lid, heat the oil over medium-high heat. Season the meat generously with salt and pepper. Brown the meat until a crust forms, 4 minutes per side, then remove it to a plate.
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Add the blended spice mixture to the pot and cook, stirring, until the mixture darkens and is very fragrant, 2 to 3 minutes. Add the coconut milk and brown sugar and stir until the sugar is dissolved. Return the meat to the pot. Bring it to a low boil, reduce the heat to a gentle simmer, cover, and cook for 2 hours.
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Stir in the shredded coconut, cover, and cook until the meat is really soft and falling apart, another 1 hour. Uncover, increase the heat to medium-high, and cook, stirring, until any liquid is reduced and the meat is coated in a thick paste. Serve with rice and garnish with cilantro or scallions.