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Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle
4 to 6
Easy
15 minutes
3 1/2 hours
Ingredients
- oil, for frying
- 6 x 10–13 cm beef shortrib
- sea salt and freshly ground black pepper, to taste
- 4 cloves garlic, crushed
- 1 x 6 cm piece ginger, grated
- 4 T Worcestershire sauce
- 10 peppercorns
- 2 T Woolworths Blue Elephant tom yam chilli paste
- 1/2 cup Woolworths smoky BBQ marinade
- sticky rice, for serving For the crispy ginger-and-peanut sprinkle:
- 1 cup canola oil
- 2 shallots, thinly sliced into rings
- 1 x 10 cm piece ginger, peeled and cut into thin strips
- 150 g salted peanuts, toasted and roughly chopped
- 10 g coriander, chopped
- 10 g mint, chopped
- 1/2 bird’s-eye chilli, cut into thin rings
Method
1. Season the shortrib with salt and pepper at least an hour before cooking, or 24 hours in advance.
2. Heat the oil in a pan over a high heat and sear the shortrib all over. Place in a roasting dish.
3. Add the garlic, ginger, Worcestershire sauce and peppercorns. Combine the curry paste with enough water to just cover the beef, then pour over. Cover the dish with a lid or foil and place in the oven at 160°C (there’s no need to preheat) and roast for 3–31/2 hours, or until the meat is tender and pulling away from the bone.
4. Remove the meat from the dish and set aside. Pour the cooking liquid into a bowl and add the BBQ marinade. If the mixture is too thin, reduce slightly in a saucepan. Return the shortrib to the roasting dish and baste with the glaze. Increase the oven’s temperature to 200°C and return the shortrib to the oven. Cook for 20 minutes, basting every 10 minutes or until the ribs are well coated and sticky.
5. To make the crispy sprinkle, place the oil in a microwave-proof bowl. Add half the shallots to the oil and microwave at 1-minute intervals, stirring between, until the shallots are golden and crisp. Drain on kitchen paper. Cook the remaining shallots and ginger in the same way.
6. Combine the crispy shallots and ginger with remaining ingredients. Serve the shortrib with the sticky rice and scatter over the crispy sprinkle.
Recipes: Master Chef Nooror and Clement Pedro
Food production and styling: Abigail Donnelly
Food assistant: Bianca Jones
Videography: Romy Wilson
Photography: Jan Ras
The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.
