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Mango Panang-O
 
RecipeBeef Cuts
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
INGREDIENTSQUANTITYDIRECTIONS
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 pepper4 teaspoons
Vegetable oil1/2 cup
Pnang curry paste 1 pound
Coconut milk8 cups
Water4 cups
Fish sauce1 1/2 cups
Palm sugar1/4 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 rice8 cups (3lbs)
Water8 cups
Coconut milk4 cups
Kosher salt1 teaspoon
Mango Salsa: 
Mix together all ingredients. Refrigerate.

Yield: 12 cups
Diced mangos8 cups
Diced tomatos4 cups
Diced red onions1 cup
Thai sweet chile sauce3/4 cup
Chopped fresh cilantro1/2 cup
Minced jalapeño peppers6 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 leaf24 each
Toasted coconut2 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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