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Asian recipes

Tom yam chilli shortrib

4 hours

Tom yam chilli shortrib

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 hours

Ingredients

800 g beef shortrib
sea salt, to taste
1 T vegetable oil
1 x 70 g sachet Woolworths Blue Elephant Premium Thai tom yam chilli paste
1 x 400 ml can coconut milk
½ cup fresh beef stock
2 T Woolworths Asian Everything soy sauce
1 T Woolworths Blue Elephant fish sauce
1 t fresh crushed garlic
1 t fresh crushed ginger

Method

1. Preheat the oven to 160°C. Season the shortrib with salt, drizzle with vegetable oil and sear in a hot pan. Transfer to a deep baking tray lined with tin foil.

2. Whisk together the chilli paste, coconut milk, stock, soya sauce, fish sauce, garlic and ginger.

3. Pour the coconut milk mixture over the shortrib, cover with baking paper and foil. Roast for 4 hours or until the meat is fall-apart tender.

find more beef recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones

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Grilled corn on the cob

Aguachile (prawns in chilli water)

Huevos rancheros (ranch-style eggs)

A twist on pastina da Parmigiano Reggiano

Parmesan crisps

Mussels in a coconut green curry broth

Tom kha tofu with coconut black rice

Charred mortadella anti pasto

Bellevue Malbec Beef Brisket

Peach-and-rose sorbet

Asian beef broth

Tom yam chilli shortrib

Tom yam chilli shortrib

Ingredients

Method