Tamarind-Braised Beef Short Ribs

Name: Tamarind-Braised Beef Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: African
Ingredients: 5 pounds (2.3 kg) beef short ribs, English- or flanken-cut (see note); 1/4 cup (60 ml) tamarind paste (see notes); 1 1/2 tablespoons (22 ml) honey; 1 serrano chile pepper, stemmed and chopped; 4 teaspoons (17 g) jaggery or dark brown sugar (see note); Pinch of asafetida (optional); 1 tablespoon (12 g) kosher salt, plus more for seasoning; for table salt, use half as much by volume; Freshly ground black pepper; 2 tablespoons (30 ml) neutral oil such as vegetable oil; 2 tablespoons (28 g) unsalted butter; 1 tablespoon (14 g) extra-virgin olive oil; 1 large yellow onion (10 ounces; 283 g), cut into 1/2-inch dice; 2 large carrots (about 12 ounces; 450 g total), cut into 1/2-inch dice; 5 medium cloves garlic, smashed; 2 tablespoons (30 ml) tomato paste; 2 bay leaves; 3 sprigs fresh thyme; 5 cups (1.2 L) homemade beef or chicken stock or store-bought low-sodium chicken broth (if using store-bought broth, pour 1 packet unflavored gelatin (2 1/2 teaspoons; 10 g) over it and let set for 5 minutes; see notes); 1/4 cup minced flat-leaf parsley leaves (10 g); 1/4 cup minced cilantro leaves (10 g); Lime wedges

Total time: 4 h 15
servings: 6 servings
Dish type: Main dish

Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

15 min

Cook

3 h

Total time

4 h 15

Ingredients

servings

5 pounds (2.3 kg) beef short ribs, English- or flanken-cut (see note)
1 /4 cup (60 ml) tamarind paste (see notes)
1 1/2 tablespoons (22 ml) honey
1 serrano chile pepper, stemmed and chopped
4 c. à café (17 g) jaggery or dark brown sugar (see note)
Pinch of asafetida (optional)
1 c. à soupe (12 g) kosher salt, plus more for seasoning; for table salt, use half as much by volume
Freshly ground black pepper
2 c. à soupe (30 ml) neutral oil such as vegetable oil
2 c. à soupe (28 g) unsalted butter
1 c. à soupe (14 g) extra-virgin olive oil
1 large yellow onion (10 ounces; 283 g), cut into 1/2-inch dice
2 large carrots (about 12 ounces; 450 g total), cut into 1/2-inch dice
5 medium cloves garlic, smashed
2 c. à soupe (30 ml) tomato paste
2 bay leaves
3 sprigs fresh thyme
5 tasse (1.2 L) homemade beef or chicken stock or store-bought low-sodium chicken broth (if using store-bought broth, pour 1 packet unflavored gelatin (2 1/2 teaspoons; 10 g) over it and let set for 5 minutes; see notes)
1 /4 cup minced flat-leaf parsley leaves (10 g)
1 /4 cup minced cilantro leaves (10 g)
Lime wedges

Method

1
In a food processor, pulse tamarind paste, honey, 1 tablespoon (12g) salt, jaggery, serrano, and asafetida (if using) into a finely ground paste. Rub paste evenly over the short ribs, coating all sides thoroughly. Cover and refrigerate for 1 to 3 hours.
2
Adjust oven rack to lower-middle position and heat oven to 300°F (150°C). Pat ribs lightly to remove excess surface moisture, if needed. Season with black pepper. In a large Dutch oven, heat oil over medium-high heat until shimmering. Working in batches, brown ribs quickly on all sides, about 30 seconds per side; reserve any remaining marinade. Transfer to a plate.
3
For the Vegetables and Braise: Add butter and olive oil to the Dutch oven and heat over medium-high heat until butter is melted. Add the onion and carrots, and cook until the vegetables soften and begin to brown, 10 to 12 minutes. Stir in garlic, tomato paste, bay leaves, and thyme, and cook until fragrant and tomato paste darkens, about 1 minute.
4
Add stock and any remaining tamarind marinade to pot, whisking and scraping up browned bits from the bottom. Return ribs to Dutch oven, nestling them into the vegetables and liquid. Bring to a gentle simmer. Cover partially with lid and transfer to the oven. Cook until ribs are fork-tender, 2 1/2 to 3 1/2 hours (this can vary depending on the beef used).
5
Transfer ribs carefully to a platter and tent with aluminum foil. Strain the braising liquid into a large bowl, pressing solids to extract flavor. Discard solids. Let liquid settle, skim excess fat, and return to clean Dutch oven. Simmer over medium heat until reduced to a glossy, spoon-coating jus, about 20 to 35 minutes. Season to taste with salt and pepper. Return ribs to the pot to warm and glaze in the reduction. Sprinkle with fresh parsley and cilantro and serve with lime wedges.

Source : seriouseats

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