Beef Short Rib Mappas
Ingredients
- 2 lb beef short rib
- 1 lb onion
- 1/2 lb chopped ginger
- 1/2 lb chopped garlic
- 1 lb purple potato
- 6 pieces rainbow carrot or baby carrot (optional)
- 3 pieces micro turnips or baby turnips (optional)
- 8-10 curry leaves
- 16 oz coconut milk
- 1 tablespoon red chili powder or paprika powder
- 2 tablespoons curry powder or kitchen king powder
- Salt to taste
- 1 teaspoon black pepper
- 8 oz refined oil
Directions
- Marinate the beef short ribs with salt, curry powder, red chili powder (or paprika) and 1 tablespoon oil. Keep it for overnight (6 hours).
- Sear both sides of the short ribs on hot plate or heated pan for 3 minutes each side.
- Then braise the short ribs with ginger, garlic, curry leaves, and onion for 3 hours until meat gets cooked.
- Blend that liquid and strain it.
- Cook that liquid with coconut milk to make the sauce.
- Blanch purple potatoes and veggies. Then sauté purple potatoes and veggies with salt and black pepper.
- Serve hot with rice (optional).
