VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Key Ingredient
Food Category
- Cuisine: Modern Asian
- Serves 4 as part of a shared meal
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Martin Boetz, head chef and co-owner of Longrain restaurants in Sydney and Melbourne, and author of Longrain: Modern Thai Food.
More Martin Boetz recipes
Ingredients
4 cups vegetable oil
1 kg (2 lb) good quality beef ribs
2 cups coconut cream
2 cups chicken stock
1 x 4 cm (11⁄2 in) piece galangal, peeled and chopped
100 ml (31⁄2 fl oz) oyster sauce
4 kaffir lime leaves
1 stalk lemongrass
100 ml (31⁄2 fl oz) fish sauce
100 g (31⁄2 oz) palm sugar, shaved
100 ml (31⁄2 fl oz) sweet fish sauce
1 red eschallot, peeled and sliced
Coriander leaves
Mint leaves
Flat-leaf coriander, shredded
Nahm Pla Prik
Preparation
Shin beef also works well in place of the beef ribs.
Preheat the oven to 180°C.
Heat the vegetable oil in a wok and shallow-fry the ribs until brown and caramelised. Drain and place in a deep braising pan.
In a heavy-based pot, combine the coconut cream, stock, galangal, oyster sauce, lime leaves and lemongrass and bring to the boil. Season with fish sauce and palm sugar. We’re looking for a tasty base – after using it for braising, the liquid can be reduced for use as a sauce or as a base for a curry.
Pour the braising liquid over the beef, cover with a lid or baking paper and foil and braise for 11⁄2–2 hours. Let the ribs cool in the liquid.
Remove the ribs from the stock. Strain and reserve the liquid. You could season it, and shred the beef back into the liquid and serve as a soup.
Set a grill to a medium to high heat. Grill the ribs until caramelised on the outside. Place the ribs on a serving plate and drizzle over the sweet fish sauce and garnish with the eschallots, coriander, mint and flat-leaf coriander. Serve with the Nahm Pla Prik.
Recipe from Longrain: Modern Thai Food by Martin Boetz with photographs by Jeremy Simons. Published by Hardie Grant Books.
If you enjoyed this Braised beef ribs with sweet fish sauce recipe then browse more Thai recipes, Modern Asian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 376 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
Featured Food & Recipes
Hot Tips
Berbere substitution
When making Doro Wat, about 4 tablespoons of Berebere, an extremely hot Ethiopian red pepper mixture, is used in each recipe. You can substitute a combination of cayenne pepper and paprika (which is not Ethiopian) to replicate the characteristic dark color and flavor.
Glossary
Tamarind Paste
Tamarind paste is a fruity sour pulp which gives a tart sweetness to many dishes and curry pastes.
