Mango Panang-O
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 | | Water | 4 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) | | Water | 8 cups | | 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 | | | |
Per Order:
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
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