Serves: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours
Ingredients
2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water
Method
Preheat the oven to 140°C.
Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.
Reduce the heat and add remaining ingredients. Mix well and simmer
Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.
Place in oven for 2 hours or until very tender.
Uncover and if you want a drier curry continue to cook until the sauce has reduced.
Simple Kitchen Recipes
Created by: Zest Byron Bay
