Beef Short Rib Rendang

Serves 4 

• 1 tablespoons vegetable oil  
• 1.5kg Our Farm Angus Beef short ribs  
• 185g beef rendang curry paste  
• 3 lime leaves  
• 1 cup (250ml) chicken stock  
• 270ml coconut cream  
• 270ml coconut milk  
• 2 birds eye chili, chopped 
• 2 limes, halved  
• 3 tablespoons toasted desiccated coconut  

Method

Step 1

Heat the oil in a large cast iron pot over medium high heat. Add beef short ribs and cook for 2 minutes on each side or until browned. Remove beef from the pot. 

Step 2

Add curry paste and lime leaves and cook for 4-5 minutes until caramelized. Add the chicken stock, coconut milk and coconut cream. Return beef short rib to the pot and bring to a simmer, reduce heat to medium low and cook covered. Using a spoon remove oily fats that come to the surface and discard, continue stirring occasionally, for 3-4 hours or until beef is tender and falling off the bone.  

Step 3

Remove beef from the pot and discard bones and any excess fat. Pull beef apart with a fork and return to the sauce. Serve curry with fluffy white rice, chili, lime and toasted coconut.