Beef Short Rib Rendang

Im seriously going to have to start making food that takes a few minutes to make, because this tastes amazing but its just a bit of a (im not going to say ball ache) but it takes patience! Its a real favourite of mine and served with some sticky rice its great to pop on a servng plate and just have your guests tuck in!

Ingredients

4 large beef shortribs (youll probably have to order them from your butcher)
2 lemongrass stalks
3 large chillies
6 Garlic Cloves
1 Large onion
Ginger Root
Sungflower Oil
1 Cinnamon Stick
Cumin Seeds
Corriander Seeds
White Mustard Seeds
2 limes
Tinned Tomatoes
2 pints of beef stock
Cumin
Dark Soy Sauce
Tomato Puree
Sachet of Creamed Coconut

For the Marinade

In a food processor blend, 2 garlic cloves, 1″ ginger, tsp corriander seeds, tsp cumin seeds, 1/2 tsp mustard seeds, 1 stem of lemongass, juice of 1 lime, 1/2 chilli, 2 tbs soy sauce, 2 tbs sunflower oil, salt and pepper.

Once its all blended massage in to the ribs and crack up half a cinnamon stick and cover with clingfilm and put in the fridge overnight.

For the sauce

In the food processor blend 4 cloves of garlic, 1″ ginger, 2 whole chillies, 1 lemongrass stem and 1 whole onion.

In a pestle and mortar bash up, 1 tsp corriander seeds, 1 tsp cumin seeds, 1/2 tsp tumeric, 1/2 tsp mustard seeds, seasalt, pinch of pepper, pinch of chilli powder.

In a deep sided frying pan heat a little sunflower oil. Drop in your onion mix and fry gently until the onions have softened and just started to colour a little. Add in your spices an a tsp of tomato puree an cook untill the rawness has cooked out of the spices and the mixture is nice and soft. Add in half a tin of chopped tomatoes and then your hot beed stock. Leave to simmer while you brown the ribs.

In a frying pan heat oil and seal off all your ribs on each side so they have a nice bit of colour

Drop the ribs in to the sauce, squeeze over the juice of half a lime then cover with foil and place in a pre heated over for…….. 6 hours at 140 degrees. At about 4 hours take a sachet of creamed coconut and soften in hot water and add in to the sauce and stir in, take the opportunty to turn over the ribs, make sure you seal the foil again.

When the meat has finished in the oven remove the meat and set aside. You should skim off some of the fat at this stage. Put the pan back on the hob and reduce the sauce until you have a very thick sticky sauce. Put the ribs back in and re heat for 15 minutes.

Enjoy!