Beef Short Rib Massaman Curry
- 1 tablespoons Our Farm grass fed beef tallow
- 1.8kg Our Farm Angus Beef short ribs
- Flour for dusting
- 1 red onion, sliced
- 185g massaman curry paste
- 2 cups (500ml) beef or chicken stock
- 270ml coconut cream
- 3 lime leaves
- 3 small potatoes, chopped
- 500g cooked jasmine brown rice
- 1 red chili, chopped
- Small handful coriander leaves
- 4 naan bread
Heat beef tallow in a large cast iron pot over medium high heat. Dust beef short ribs in flour and cook for 2 minutes on each side or until browned. Remove beef from the pot.
Add onion to the pot and cook for 8-9 minutes until caramelized, followed by the curry paste and continue to cook for 4-5 minutes until caramelized.
Add the stock, coconut cream and lime leaves. Return beef short rib to the pot and bring to a simmer, reduce heat to medium low and cook covered.
Using a spoon remove oily fats that come to the surface and discard, continue stirring occasionally, for 3-4 hours or until beef is tender and falling off the bone.
Remove beef from the pot and discard bones and any excess fat. Add the potatoes to the pot and place over medium low heat and cook for 15 minutes or until potatoes are tender. Pull beef apart with a fork and return to the pot.
To serve, divide rice amongst bowls, top with beef short rib curry, chili, coriander and naan bread. Enjoy.