Sid Sahrawat’s Beef Short Ribs
This is a classic dish that’s inspired by a traditional Rajasthani dish called Laal Maas that translates to ‘red meat curry’. The flavours of this curry pair perfectly with the spices of Dus, Hallertau’s newly released limited edition beer.
Preheat oven to 140C.
Combine coconut cream, water and salt in a bowl. Place the beef in a baking tray and pour over the coconut cream mixture. Cook for 4-5 hours or until tender and the bones can be removed easily.
While the beef is cooking, in a fry pan toast all the spices for the spice mix together until the aroma comes out. Once toasted, grind them all together in a spice grinder to a fine powder.
Preheat a saucepan with the oil. Add onions and caramelize until golden. Add cashews, ginger and garlic paste and cook for 5 minutes. Add chilli powder and turmeric and cook for a further 2 minutes. Add in the spice mix made earlier and chilli puree and cook for a further 5 minutes. Blend with a stick blender very quickly to keep a slightly chunky texture. This could be made in advance and reheated later when the beef is cooked.
Once cooked, remove the beef from coconut cream mixture after cooking. The bone should be loose as a test that the rib is adequately cooked, falling off the bone. Remove the bone, and roast the meat on a clean baking sheet at 200c for 5 minutes. Carve the beef and serve the sauce on top of the beef.
Serve with rice on the side, optional, and top with daikon and poppadum.
- Using a speed peeler make ribbons of daikon and roll them to garnish the curry
- Buy store-bought poppadum and roast it either on an open flame or pop into the microwave in bursts of 30 seconds until cooked break cooked poppadum and garnish
For the beef:
2kg Beef Short rib
400ml coconut cream
For the sauce:
100ml Canola oil
4 onions, diced
50g garlic-made into paste
100g whole cashews
10g chilli powder
For the spice mix:
(Alternatively, if you want to skip this step you can purchase a garam masala blend and store-bought red chilli paste or crushed red chillis)
10g cumin seeds
10g coriander seeds
10g whole cardamom
2 dried bay leaves
100g whole dried chilli - rehydrated and pureed
For the garnish:
Pickled daikon slices to serve. Service with rice on the side (optional).