from Island Gurl
A drier Indonesian curry that is incredibly rich in flavor. It’s a labor of love made simple and easy with Island Gurl Curry Spice blend. A dish that is zingy with lemongrass, ginger, tamarind and coconut milk on the back end of the palate is next level!
Ingredients
4 lb beef short ribs, bone-in (fat trimmed)
2 Tbsp (30 mL) Island Gurl Seasoned Salt
Curry Paste:
6 cloves garlic
4 stalks lemongrass heart, (white parts) chopped
1 small, sweet onion, quartered
1 ½ inch piece ginger, peeled and sliced
2 Tbsp (30 mL) Island Gurl Curry powder
¼ cup (60 mL) brown sugar or jaggery
8 dried chili peppers
2 Tbsp (15 mL) vegetable oil
Braising:
¼ cup (60 mL) vegetable oil
2 star anise
4 cloves or 1 tsp (5 mL) ground cloves
1 cinnamon stick
1 cup (250 mL) Island Gurl Bahama Steam Sauce
2 cups (500 mL) coconut milk
½ cup (125 mL) tamarind concentrate
4 lime leaves
Juice of 1 lime
Garnish:
½ cup toasted shredded coconut
¼ cup (60 mL) cilantro leaves
¼ cup (60 mL) chopped cashews
1 Tbsp (15 mL) red chilies, seeds removed and sliced
Directions
Pat beef dry with paper towels and sprinkle with salt. Set aside. Preheat oven to 325°F.
In a food processor, add all ingredients for curry paste and process. In a 4-quart (4 L) Dutch Oven, heat oil over medium heat, add curry paste and turn to medium-low heat. Cook for 3 minutes until paste begin to caramelize.
Add the star anise, cloves, cinnamon and cook for 1 minute to release fragrant oils. Turn heat to medium, add beef in batches meat side down and sear in the paste to coat beef. Remove and set aside on a large plate and repeat with remaining beef ribs.
Add tomato sauce and stir to combine. Add milk and tamarind to the aromatics, deglaze the sediments at bottom of pot. Bring to a simmer, return beef to pot, add lime leaves and juice, cover with lid and transfer to oven for about 2 hours or until beef is fork tender and liquid is golden brown.
Remove from oven and transfer to top of stove, add seasoned salt to taste if necessary. Skim off oil at the top and discard. Serve ribs garnished with coconut, cilantro, cashews, chilies and a side of sweet potato, squash or white rice.
Serves 4
Nada’s Tips & Tricks: The perfect dish to serve your hungry skiers and sledders after a cold day out in the snow. Check out Caribbean shops in a city near you to buy some of the ingredients like lemongrass and tamarind concentrate. Served on a bed of mashed sweet potatoes is the ultimate comfort food. I’ve tried many of the Island Gurl Caribbean spice blends and they are amazing!
Contents and images used with permission by Island Gurl Foods. https://www.islandgurlfoods.com/