lemongrass-beef-with-artichoke-and-fennel-salad

Lemongrass beef with artichoke & fennel salad

Name: Lemongrass beef with artichoke & fennel salad
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 4
Ingredients: 450 g tubs Cooks’ Ingredients Beef Stock; 2 tbsp vegetable oil; 540 g packs British beef short ribs (or about 1.2kg from the meat counter), deboned and halved; 1 tsp salt; 150 g pack baby carrots, quartered; 80 g piece ginger, sliced lengthways; 4 stalk/s lemongrass, bashed; 1 bulb/s garlic, halved, skin on; 20 g star anise; 18 g pack Cooks’ Ingredients Cinnamon Sticks; 4 Thai red chillies, whole (from a 30g pack Cooks' Ingredients Mixed Thai Chillies); 15 g paprika; 20 g demerara sugar; 100 g sun-dried tomato pesto; 20 ml Cooks’ Ingredients Nam Pla Fish Sauce; Jasmine rice, cooked, to serve

These slow-braised Vietnamese-spiced short ribs from Thuy Dien Pham are served with a crisp, zesty salad. Comforting, flavour-packed and ideal for gatherings. @chef_thuy_pham

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook2 hrs 25 mins
Total time2 hrs 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 450g tubs Cooks’ Ingredients Beef Stock
2 tbsp vegetable oil
2 x 540g packs British beef short ribs (or about 1.2kg from the meat counter), deboned and halved
1 tsp salt
150g pack baby carrots, quartered
80g piece ginger, sliced lengthways
4 stalk/s lemongrass, bashed
1 bulb/s garlic, halved, skin on
20g star anise
18g pack Cooks’ Ingredients Cinnamon Sticks
4 Thai red chillies, whole (from a 30g pack Cooks' Ingredients Mixed Thai Chillies)
15g paprika
20g demerara sugar
100g sun-dried tomato pesto
20ml Cooks’ Ingredients Nam Pla Fish Sauce
Jasmine rice, cooked, to serve

For the dressing

60ml Cooks' Ingredients Yuzu Juice
2 tbsp Cooks' ingredients Nam Pla Fish Sauce
80ml sweet chilli sauce
1 tsp wholegrain mustard

For the salad

280g jar chargrilled artichoke hearts, drained
1 bulb/s fennel, finely sliced
½ x 20g pack Thai basil, leaves only
½ x 25g pack coriander, leaves and stems roughly chopped
5 makrut lime leaves, finely sliced

Pour 1 tub of stock into a small saucepan, bring to the boil, then lower the heat and leave to reduce by at least half, or about 200ml, 7-10 minutes.
Meanwhile, heat 1 tbsp oil in a large ovenproof pan. Season the beef with the salt, brown on all sides, then remove to a plate. Preheat the oven to 180ºC, gas mark 4.
In the same pan, char the carrots for 3-4 minutes, then set aside. Add the remaining oil, then fry the ginger, lemongrass and garlic until fragrant and charred in places. Add the star anise, cinnamon sticks and chillies, then cook for 2 minutes more.
Return the beef to the pan. Stir in the paprika, sugar, pesto, fish sauce and all the beef stock. Cover and cook for 2 hours 10 minutes until the meat is tender. Add the charred carrots for the final 10 minutes, so they retain some crunch.
Strain the sauce through a sieve to remove the aromatics, leaving the beef and carrots in the sauce (this is optional – I wouldn’t eat the aromatics, but they look attractive).
Whisk together the dressing ingredients. Combine the artichoke hearts and fennel in a bowl with the dressing. Toss through the basil, coriander and lime leaves, then serve alongside the beef with the sauce and rice, if using.

Typical values per serving (excluding rice) when made using specific products in recipe