Curried Beef Short Ribs With Cauliflower Curry And Coconut Milk Recipe Video

Directions GETTING READY 1) Preheat oven to temperature of 400 degrees.

MAKING 2) Put the meat on a lightly oil foil covering a baking dish.

Season with salt, pepper and garam masala.

Spread the seasoned meat pieces out and cook in the preheated oven for 20 minutes.

While the chicken is browning, make the curry. In a heavy dutch oven placed over medium heat, vegetable oil, onion, tomato paste and curry paste. Let the ingredients cook for 3 minutes.

Add the whole garlic cloves and continue to cook over medium heat.

Add the coconut milk and stir well. Add the chicken stock and continue to cook.

To add taste, add the fish sauce, bay leaves and star anise. Turn the heat up to medium-high and bring the ingredients to a simmer.

Add the browned meat pieces to the dutch oven and cover it.

) Turn the temperature of the oven down to 300 degrees and place the dutch oven it in. Let the meat braise for 3 hours. The meat should be fork tender.

) Remove the meat and put the braising liquid over high heat and let it boil. Skim the fat off the top.

) Add the cauliflower and put the lid back on. Let the cauliflower cook for about 5-10 minutes.

) Add the meat back in (after it has been made boneless). Stir gently.

) Top with freshly chopped green onions and basil. Stir the greens in. Taste for seasoning and add anything that you feel is missing.

SERVING 15) Serve the delicacy while it is still hot. Makes a good main course dish.