029/18 – Red Curry Paste Braised Short-Rib Taco:
A cracking slab of the finest British beef from Turner and George. This was 2.5kg of Short Ribs for £27. The recipe only calls for 500g but I thought I would make extra and freeze anything left over. The marbling of the beef made me wish I was smoking them rather than braising them! I will need to get another slab and smoke them.
I got Thai red chillies, galangal, coriander roots, Thai red shallots and Kaffir lime leaves from Thai Food Online. Everything else is fairly easy to source.
I gave the beef ribs a bit of a trim to take off most of the fat cap. The meat itself was tidy and didn’t need any trimming.
First up was the red curry paste. Into a food processor went Thai Red Chillies, galangal, lemongrass, coriander root, Thai red shallot, garlic, shrimp paste and salt. When mixed, this was fried in a pan then palm sugar and fish sauce was added followed by coconut milk and chicken stock. I poured the curry paste into a large roasting tray then put the beef ribs on top.
At that point I realised they would be better meat side down, bone side up so I flipped them.
2 bags of heat beads with half a chimney of lit lumpwood dumped into the centre. I left it half an hour to settle then put the smoker together and left it another half hour to sit at 225f. The recipe calls for the meat to be covered but I dropped some Oak chunks in from Smokewood Shack and gave it an hour of smoke before covering it up.
The recipe says to cook it for 2.5 hours at 300f but I gave it 4.5 hours at 225f by which point the meat was very soft. It doesn’t look much in this next photo though!
However, check it out once it was shredded and mixed with the curry paste! This was after reducing the sauce down by a third.
Time to Eat:
Whilst the sauce was reducing I had made the Pineapple Nam Prik Relish by blackening green chillies then chopping them and putting them into a mortar with some salt, garlic and birds eye chillies then bashing them with the pestle into a smooth paste. Diced pineapple, lime juice, fish sauce and sugar were then added.
I was out of Cool Chile tortillas so used some Wahaca tortillas from the supermarket. A quick dry fry in a pan to toast and heat them then topped with the meat, Pineapple Nam Prik, chopped Kafir lime leaves and coriander.
They looked so good, I couldn’t wait to eat them!
I did have a sneak taste of the meat, oh my!
I was blown away by this dish. When I pulled the meat out it didn’t look too appetising but when it was pulled and mixed with the curry paste it was ridiculously tasty! On the tortillas combined with all the other ingredients it was amazing, I wolfed the first 2 down and quickly built another 2! The meat was really rich tasting, you could taste the rendered fat and bone marrow in the mix which only added to the flavours. I could feel and smell meat drippings on my face hours later and it made me hungry again!
Loads of leftovers but it was so good I had it for lunch the next day too!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Weber Smokey Mountain|
|Cook Method:||Braised and a bit of smoke|
|Smoking Wood:||Smokewood Shack Oak|
|Cook time:||4.5 hours|
|Notes:||No major changes|
If you like the look of this recipe you can buy the book from Amazon for £11.75 by clicking the picture below: