Ingredients

Method

• 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

Ingredients

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.

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Photographer: Jan Ras

Food Assistant: Bianca Jones