The Ultimate Holiday Dinner: Short Rib Curry

Von Matty Matheson · 90 Min.

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Zubereitung

1. Season the short rib generously with salt and pepper. Heat a large cast iron pan over medium-high heat and preheat the oven to 350°F.
2. Add 2 to 3 tablespoons oil to the pan, enough for a thin layer. Once hot, sear the short rib until all sides are deeply caramelized.
3. Roughly chop the red pepper, green pepper, red onion, white onion, jalapeño, carrot, ginger and green onions. Blend them with the garlic and vegetable oil until smooth.
4. Warm a dutch oven or large pot over medium heat. Add the blended vegetable mixture with a large pinch of salt, stirring regularly to avoid scorching.
5. Add 1 can of red curry paste and 1 can of yellow curry paste, then add 1 liter of beef stock and the curry leaves. Stir until homogeneous.
6. Add the seared short ribs to the pot. Bring to a boil, then place in the oven uncovered. Cook for roughly 2 to 2.5 hours, until the short ribs are tender and the sauce has reduced to the desired consistency. If the sauce reduces too fast, cover the pot.
7. Remove the short ribs and leave the sauce in the pot. Blend the sauce on high until smooth, adjust the salt if needed, then return the short ribs to the sauce.
8. Pickled onions: combine 1/3 cup sugar, 2/3 cup distilled white vinegar, 1 cup water and a large pinch of salt in a small pot. Add the ginger, garlic, and 1/2 jalapeño, and bring to a simmer.
9. Julienne the red onion, pour the warm pickling liquid over it, let cool, then refrigerate until serving.
10. Garlic butter: gently warm 1/2 lb butter with 5 chopped garlic cloves over medium-low heat. Once melted, add the garlic cloves, bring to a simmer, then remove from heat and let steep until serving.
11. Crispy rice: heat a large pan over medium-high heat with 2 tablespoons extra virgin olive oil. Once hot, spread 2 cups day-old rice in a thin layer and cook until caramelized and crispy on the bottom. Refrigerate the rice overnight beforehand, and see the Brick Chicken recipe for cooking method.
12. Naan: cut 2 to 4 naan into quarters, warm in a large pan, and brush with the garlic butter.
13. Place crispy rice on a plate, top with 1 to 2 short ribs, and generously spoon over the curry and yogurt. Garnish with cilantro and pickled red onions.

Zusammengefasst aus dem Video von Matty Matheson. Schau es dir für die Details an.

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