BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
IRRESISTIBLE BEEF RIBS
বেকেড গরুর সিনা
“ My husband and I ate this dish in Paris in a fusion restaurant. It tasted so good I decided to make it myself. I am presenting it here for you all.”
SERVES
4
PREPARATION
1Hrs
COOKING
1 1⁄2-2 Hrs
SWEET DRESSING:
1 ½ cups palm sugar, shaved
1 lemongrass stalk, tender inner part, bruised
¼ cup onion, sliced
4 kaffir lime leaves
2 teaspoons ginger, thinly sliced
4 coriander roots, scraped
2 tablespoons or more tamarind juice
1⁄3 cup fish sauce
1 ½ কাপ পাম চিনি, শেভ করা
১ লেমনগ্রাস ডাঁটা, কোমল ভিতরের অংশ, থেঁতো করা
¼ কাপ পেঁয়াজ, কাটা
৪ টি কাকাফির লাইম পাতা
২ চা চামচ আআদা, পাতলা করে কাটা
৪ টি ধনেপাপাতার গুঁড়ি, স্ক্র্যাপ করে নেয়া
২ টেবিল চামচ বা তার বেশি তেঁততুলের রস
1⁄3 কাপ ফিশ সস
DIPPING SAUCE:
1 tablespoon red birds’ eye chilli, sliced
1 teaspoon shallot, finely sliced
¼ cup fish sauce
¼ cup lemon juice
MEAT SEALING:
4 cups oil
1 whole beef rib (about 1 kg)
2 lemongrass stalks, bruised
MEAT BAKING:
2 cups coconut cream
2 cups hoof stock (page 348)
2 tablespoons ginger, chopped
1⁄3 cup oyster sauce
4 Kaffir lime leaves
2 lemongrass stalks, bruised
1⁄3 cup fish sauce
½ cup palm sugar, shaved
SERVE:
1⁄3cup sweet dressing
1⁄3 cup dipping sauce
1 tablespoon shallot, thinly sliced
Coriander and mint leaves, chopped
Garnish with very finely chopped
sawtooth coriander leaves.
DETAILS :
SWEET DRESSING: Melt the palm sugar in a heavy-based pot over medium heat. Add a little water to help break down the sugar. Once the sugar has melted, add the lemongrass, onion, Kaffir lime leaves, ginger, and coriander roots and bring to a boil. Let the sugar lightly caramelise. The ingredients will release some water into the mixture, and keep reducing until the sugar thickens again. Reduce the heat, add the tamarind juice and fish sauce, taking care as the mixture will splutter. Mix well and strain the dressing, set aside to cool. The mixture should have honey-like consistency and taste sweet and salty.
DIPPING SAUCE: Combine all the ingredients and mix well, cover, and set aside.
PREHEAT the oven to 180ºC.
HEAT oil in a wok and shallow fry the whole rib with lemongrass until brown on all sides. Drain well and place in a deep braising pan.
IN the same wok, combine all the meat baking ingredients and bring them to a boil, and reduced to half.
POUR the liquid over the beef, cover with a lid or foil paper, and bake in the preheated oven for 1 ½ to 2 hours till the rib is tender. Remove the pan from the oven and let the rib cool in the liquid. Remove the rib. Strain the liquid.
PLACE the rib on a serving plate and drizzle with some of the sweet dressing. Serve with the said ingredients.
