Tuesday, July 8, 2014
Lemongrass Beef Short Ribs
adapted from Eat, Drink, Paleo
3 lb beef short ribs
4-5 lemongrass stalks, bruised
Medium knob of fresh ginger, peeled and sliced
4 garlic cloves, peeled and smashed
1 medium onion, sliced
1 medium orange, peel and juice
1/2 lime, juiced
2 Tbsp fish sauce
1 1/2 tsp sesame oil
3 Tbsp Tamari sauce
1/2 tsp of sea salt
1/2 to 1 tsp chilli flakes
1/4 tsp of black pepper
1/2 tsp of Chinese five spice powder
1 1/2 cup of water
1 crown of broccoli, cut into florets
Preheat the oven to 400 degrees F
Arrange the short ribs in a single layer in a deep roasting pan. Scatter the lemon grass, ginger, onion, garlic and orange peel around the beef. In a medium bowl, whisk together the orange juice, lime juice, fish sauce, sesame oil, tamari sauce, water and seasoning. Pour mixture over the beef. Cover tightly with foil.
Reduce the oven temperature to 325 and cook, covered, an additional 2 hours, flipping the meat every 30 minutes.
Uncover the roasting pan and remove the meat from the bones. Roast, uncovered another 15 minutes. Add the broccoli, tossing to coat in the juices. Roast another 15 minutes or until the broccoli is tender-crisp and the meat has browned.