Keyword beef, beef curry, beef short ribs, rendang curry
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 4people
Cost £
Ingredients
500gBeef short ribs (grass-fed if possible)
1jarrendang curry paste
1tspchilli flakes
1 x 400 gtinned coconut milk
Instructions
Preheat a fan oven to 150C.
Place an oven-proof casserole dish, on the hob on high heat. Season the short ribs with salt and pepper, then brown them all over in the dish (you may have to do them in batches). Then set them aside,
Turn the heat down a little and then add the rendang pasta and cook a little so the paste starts to bubble, then add in the coconut milk.Fill a quarter of the coconut milk tin with water and add to the pan and mix well.
Let the sauce come to a gentle simmer, then add the short ribs back to the casserole dish.Put the lid on the dish and place the dish into the preheated oven. Cook for 3 - 4 hours, or until the short ribs are beautifully tender and are starting to come away from the bone.