Javanese Short-rib of beef from Kevin O’Toole of Chameleon Restaurant

Javanese Short-rib of beef from Kevin O’Toole of Chameleon Restaurant

This Javanese Short-rib of beef recipe was shared by chef Kevin O’Toole of Chameleon Restaurant in Dublin.

For the Curry paste :
– 2 tbsp of coriander seeds
– 2 tsp cumin seeds
– 6 cloves
– 1tsp nutmeg
– 1 tsp of turmeric
– 5 red chillies
– 4 green chillies
– 4 lemongrass stalks
– 35 grms of galangal
– 35 grms of ginger
– 5 whole almonds
– 8 garlic cloves
– 400 grms of shallots

Toast the coriander , cumin,cloves then grind into a pestle and mortar. Blitz all the ingredients in a blender.  Then gently fry the paste in a little oil in batches. Cook until the mixture is dark in colour. Allow to cool and blitz again until you get a fine paste.

For the Beef :
– 8 beef short ribs in 2 pieces of 4 each
– 500 ml of beef stock
– 500 ml of red wine
– 600 ml of kecap manis
– 100 ml of ketchup
– 10 star anise
– 1 cinnamon stick
– 150 grms of the curry paste ( top recipe )

Rub the curry paste into the ribs. Drizzle with some of the kecap manis and all of the ketchup. Wrap tightly in cling film and repeat the wrapping once more as you want to keep all the flavours in. Wrap in tin foil and bake in oven at 120 c for 8 to 9 hrs.

To make the sauce, combine the beef stock, red wine, kecap manis, star anise , cinnamon and bring to the boil and reduce by 1/3.

Dip the cooked ribs into the sauce and bake for a further 12 – 16 mins in the oven. By this stage the meat should be falling off the bone.

NB :All ingredients can be bought in any of the Asian Supermarkets

Chamelrsz_kevin_-_portrait_2eon Restaurant
1, lower fownes street
Temple bar, Dublin 2

01-671 0362
book@chameleonrestaurant.com
www.chameleonrestaurant.com

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