Hot Sauce 02 & Tamarind Braised Beef Short Ribs

Our friend Lisa Lov from Tigermom used our Hot Sauce 02 in a BANGING Braised Beef Short Ribs dish, so we politely asked if she minded us sharing it.

Hot Sauce 02 & Tamarind Braised Beef Short Ribs

The recipe is very much inspired by the food served at Tigermom, one of our favorite restaurants in Copenhagen: Asian inspired flavors made with local and organic ingredients; and as most great meals are, best shared in a family style.

  


This recipe serves 4 people.

Ingredients

3 tablespoons Empirical Hot Sauce 2 
1.8 – 2 kg beef short ribs (cut into evenly sized single bone pieces)
Salt
Tallow (rendered beef fat) or cooking oil
3 tablespoons coconut oil or cooking oil
1 large garlic head (peeled and roughly chopped)
4 – 5 small shallots (peeled and roughly chopped)
100g ginger (peeled and sliced thinly against the grain)
2 Thai chillies (tops off and roughly chopped)
Stems or roots of 1 small bunch coriander (roughly chopped)
1 star anis
1 teaspoon white pepper (ground)
1 teaspoon black pepper (ground)
3 tablespoons honey
4 tablespoons tamarind paste
2 tablespoons Red Boat fish sauce
1 teaspoon salt
1 cup beef or chicken stock
Cooking oil for deep frying
1 large garlic head (peeled and thinly sliced)
4 – 5 small shallots (peeled and thinly sliced)
3 sticks lemongrass (trimmed and very thinly sliced on a bias)
1 tablespoon white peppercorns
1 tablespoon dried coriander seeds
2 large dried chillies (deseeded)
20 kaffir lime leaves (deveined)
1 lime
Leaves of coriander to garnish

  

Method

Pat and/or air dry the beef short ribs on a rack in the fridge overnight. The next day liberally salt the short rib pieces evenly. Heat a skillet on high and add tallow or cooking oil to cover the base of the skillet. Brown each piece of short rib evening on all 6 sides. Set aside to cool.

In a sauté pan over medium high heat, melt coconut oil and sauté the roughly chopped garlic and shallots until softened and slightly browned, about 5 minutes. Add sliced ginger, Thai chillies, coriander roots or stems and continue to sauté until ginger softens, about 5 minutes. Add the spices, Empirical Hot Sauce 2, honey, tamarind paste, fish sauce, salt and stock and allow to simmer until all ingredients are cooked thoroughly and the liquids have reduced by 1/3. Set aside to cool. Once cooled, transfer to a blender and blend until you reach a thick, smooth, saucy consistency. Add water or more stock if needed.

Use the sauce to coat all the seared pieces of short ribs and allow to marinate overnight. The next day, place the short ribs and all the marinade into a slow cooker and cook on high for 6 - 7 hours, turning each piece over once while cooking. They are done when the meat is tender, but not falling off the bone.

To prepare the toppings, heat some cooking oil over medium heat in a saucepan suitable for deep-frying. You may begin deep-frying the garlic in the cold oil, stirring frequently to ensure they brown evenly in the oil and don’t scorch. The temperature of the oil should not reach more than 135c – if so, reduce the heat or add a little more oil to cool down. When the garlic slices have reached a light golden brown, remove them from the oil with a slotted spoon and transfer to drain and cool on paper towels. Repeat the process with the shallots, lemongrass, white pepper, coriander seeds and dried chillies. The same process can be repeated for the lime leaves, but they will need only 20 - 30 seconds submerged in the hot oil to crisp up – they are done when they stop bubbling.

Preheat oven to 230c on broil. Transfer the ribs to a lined oven tray and brush liberally with any extra sauce from the slow cooker. Broil until slightly crisped on one side, then remove the tray and flip the ribs around, glaze again with the sauce and return to the broil to brown the other side, about 5 – 10 minutes a side. Alternatively, you could grill the ribs over a charcoal grill.

To serve, squeeze one lime over the ribs and top with all the fried toppings, finely sliced lemongrass and coriander leaves. Serve with steamed jasmine rice, the extra tamarind sauce and some extra Hot Sauce 02 on the side.

  

Products Related

  • HOT SAUCE 02

    HOT SAUCE 02

    €14,00
    • €14,00
    Sale Sold out
    Hot Sauce 02, 330ml

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