Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kg beef short ribs and season generously with 1 tsp salt, then brown the short ribs in 2 tbsp vegetable oil over medium-high heat in a large pot for 5-7 minutes until well seared on all sides, then remove and set aside.

2. 2

   In a food processor, blend 8 small shallots, 6 cloves garlic, 5 large red chilies, 2 cm fresh ginger, 1 cm fresh galangal, 2 cm fresh turmeric, and 3 roasted candlenuts with 1 tbsp vegetable oil until a smooth paste forms.

3. 3

   Add the prepared spice paste to the same pot, adding 1 tbsp vegetable oil if needed, and sauté over medium heat for 8-10 minutes until fragrant and the oil separates, stirring frequently to prevent burning.

4. 4

   Return the seared 1.5 kg beef short ribs to the pot, then add 2 bruised stalks of lemongrass, 3 kaffir lime leaves, 2 tbsp coconut sugar, 4 tbsp sweet soy sauce, 1 tsp fish sauce, and the dissolved 2 tbsp tamarind paste.

5. 5

   Pour in 400 ml full-fat coconut milk and 2 cups water, ensuring the short ribs are mostly submerged, then bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and simmer the short ribs for 2.5 to 3 hours, or until they are fork-tender, stirring occasionally to prevent sticking.

7. 7

   Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken slightly, adjusting the seasoning with more salt or sweet soy sauce to your preference.