Ming Tsai

Recipes

Directions

Preheat oven to 325°F.

Season the short ribs with salt and pepper. In a large Dutch oven, heat the canola oil until nearly smoking. Sear the ribs on all sides until dark brown; this will take approximately 15 minutes. Remove the short ribs from the pan and set aside.

Place the Dutch oven over medium heat. Melt the butter and sweat the onions until translucent. Add the curry, masala tandoori, cardamom and sauté until fragrant.

Add the mango chutney, apple, tomato, banana, mango, raisin, salt and sweat for 3 minutes. Add the white wine, thyme and bay leaf and reduce by half, approximately 2-3 minutes. Add the coconut milk and chicken stock; bring to a simmer. Add the short ribs and cover with a lid or parchment paper; place into the oven and cook until the meat is tender, approximately 2 ½ to 3 hours.

Remove the meat from the Dutch oven and set aside. Reduce the liquid over medium heat until sauce consistency, about 10 minutes skimming fat from the surface periodically. Warm the short ribs in the sauce.

Serve immediately with lemongrass rice.

Lemongrass Rice:

Place all ingredients into a rice cooker reserving 1 tablespoon of lemongrass and cook according to manufacturer directions. Once the rice is cooked, stir in the remaining lemongrass.