SATAY BEEF SHORT RIB CURRY

Prep: 15 mins | Cook: 6 hours | Skill: Easy (Do not Slow cook that often) | Serves: 4

Short ribs are cooked in a number of different sauces and broths, but with a high quality cut like this from a provider like Jack’s Creek, you have to let it get creative and amazing in its own juices. There is already so much flavour and you really want to take advantage of that. By creating the sauce separately, not only do you get that next level meatiness, but you pair it with a space that works so well and is always a family favourite. Pop them in your pot and watch the family crowd for the next few hours.

INGREDIENTS

1 tbsp. grapeseed/rice bran oil

2 short rib pieces (bone on or off)

1L beef stock/broth

2 handfuls of green beans, ends chopped

1 cup brown rice or quinoa

Satay Sauce:

1 1/2 tbsp. peanut butter

½ cup coconut cream

2 tbsp. tamari/soy sauce

1 tsp. cumin, ground

1 tbsp. turmeric, ground

1 tbsp. banana

Juice of half a lemon

METHOD

1. In a large stockpot on medium-high heat, add the oil and sear the short ribs on each side for 3-4 minutes or until caramelised. Remove to a plate.

2. Deglaze the pot initially with 1/2 cup of beef stock, scraping the bottom to get out all that meaty flavour (take advantage of all that goodness).

3. Add remaining stock to the pan along with the short ribs and turn heat to high. Bring to the boil. Turn heat to low, cover with a lid and cook for 4-6 hours. The meat should separate really easily at the touch, but still slightly hold its shape. Set aside or put in the fridge for future use.

4. For the sauce, combine ingredients in a mixing bowl until smooth, then add to a fry pan on low heat. Reduce to a thick sauce.

5. Add in the green beans and cook for a further 2 minutes.

6. For the rice/quinoa, add to a saucepan with 2 cups of water. Bring to a boil and turn heat on low to simmer for 10-15 minutes or until cooked.

7. To serve, place your short ribs in a large serving bowl before pouring in the sauce and finishing with the beans on top. Serve with rice/quinoa and eat family style.