Beef Short Rib Rendang
- 1 tablespoons vegetable oil
- 1.5kg Our Farm Angus Beef short ribs
- 185g beef rendang curry paste
- 3 lime leaves
- 1 cup (250ml) chicken stock
- 270ml coconut cream
- 270ml coconut milk
- 2 birds eye chili, chopped
- 2 limes, halved
- 3 tablespoons toasted desiccated coconut
Heat the oil in a large cast iron pot over medium high heat. Add beef short ribs and cook for 2 minutes on each side or until browned. Remove beef from the pot.
Add curry paste and lime leaves and cook for 4-5 minutes until caramelized. Add the chicken stock, coconut milk and coconut cream. 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. Pull beef apart with a fork and return to the sauce. Serve curry with fluffy white rice, chili, lime and toasted coconut.