Thailand’s a lot closer to your menu than you think. Like these melt-in-your-mouth country-style ribs, simmered in a creamy Panang curry sauce. Because they’re boneless, they’re easy. And because they’re beef, well, they’ll give your customers a lot more Bangkok for their buck.
Yield: 24 servings
|Braised Country-Style Ribs and Panang Curry Sauce:|| |
Season beef with pepper; set aside. Heat oil in braising pan; add curry paste. Sauté over low heat 3 to 4 minutes or until fragrant, stirring occasionally. Stir in coconut milk; simmer 2 to 3 minutes.
Add water, fish sauce and sugar; stir until sugar dissolves. Add beef; bring to a simmer. Cover; braise in 325°F oven 1-3/4 to 2-1/2 hours or until beef is fork-tender.
Cool; remove beef from pan. Skim fat from braising liquid. Combine cornstarch and water, using 2 tsp cornstarch and 2 tsp water for each cup of liquid. Heat liquid; add cornstarch mixture. Simmer until sauce thickens.
Refrigerate beef and sauce separately until ready to use.
Yield: 24 Braised Short Ribs
18 cups Panang Sauce
|Boneless country-style beef chuck ribs*||12 pounds|
|Ground black pepper||4 teaspoons|
|Vegetable oil||1/2 cup|
|Pnang curry paste ||1 pound|
|Coconut milk||8 cups|
|Fish sauce||1 1/2 cups|
|Palm sugar||1/4 cup|
|Cornstarch|| as needed|
|Coconut Jasmine Rice:|| |
Rinse rice in cold water until water is clear; drain well. Place rice in rice cooker; add water, coconut milk and salt. Cook following manufacturer’s directions. Refrigerate beef and sauce separately until ready to use.
Yield: 24 cups
|Uncooked jasmine rice||8 cups (3lbs) |
|Coconut milk||4 cups|
|Kosher salt||1 teaspoon|
|Mango Salsa:|| |
Mix together all ingredients. Refrigerate.
Yield: 12 cups
|Diced mangos||8 cups|
|Diced tomatos||4 cups|
|Diced red onions||1 cup|
|Thai sweet chile sauce||3/4 cup|
|Chopped fresh cilantro||1/2 cup|
|Minced jalapeño peppers||6 tablespoons|
|Kosher salt|| as needed|
| || |
Heat 4-5 oz. Braised Short Ribs in 3/4 cup Panang Curry Sauce. Line bowl with banana leaf, pleating to form ruffled edge. Serve 1 cup Coconut Jasmine Rice topped with beef mixture and 1/2 cup Mango Salsa. Garnish with 1 Tbsp coconut.
|Banana leaf||24 each|
|Toasted coconut||2 ½ oz (1 ½ cups) |
| || |
*Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).
Chef’s Notes: Jarred mangoes may be used for the mango salsa. Our test kitchen preferred the flavor of Maesri brand panang curry paste.
| || |
Nutrition information per serving: 806 calories; 44 g fat(28 g saturated fat; 10 g monounsaturated fat); 112 mg cholesterol; 1708 mg sodium; 62 g carbohydrate; 2.9 g fiber; 41 g protein; 8.6 mg niacin; 0.5 mg vitamin B6; 2.7 mg vitamin B12; 8.7 mg iron; 30.0 mg selenium; 12.0 mg zinc; 143.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber