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Short rib rendang

Published: September 1, 2015 at 10:01 AM

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Serves 4

A little effort

Total time: 4 hrs

+ cooling

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Try this punchy, make-ahead short rib rendang and steamed buns from Joe’s Oriental Diner, a South-east Asian dive-bar in Hackney. The steamed buns recipe can be used separately to this as well.

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Ingredients

Nutrition

• 1kg beef short ribs

  on the bone

• light olive oil

• (dried seaweed) 10cm piece (optional)  kombu

• 8  star anise

• 2 cinnamon sticks

• 300ml coconut milk

• chopped to serve coriander leaves

• sliced to serve red chilli

• to serve crispy shallots

• 125g red shallots

  peeled and finely sliced

• 130g galangal

  finely sliced

• 6 sticks lemongrass

  bruised and finely chopped

• 10 cloves garlic

  crushed

• 100g ginger

  peeled and finely sliced

• 6 large dried red chillies

  then seeded and chopped

• 17g (or 5g fast-action yeast) fresh yeast

• 325g strong bread flour

• 15g milk powder

• a pinch baking powder

• 30g caster sugar

• 35ml light olive oil

Nutrition: per serving

• kcal944
• fat47.4g
• saturates22g
• carbs78.2g
• fibre4.1g
• protein49.1g
• salt0.5g

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Method

• step 1

  Whizz the spice paste ingredients in a blender until well combined to make a smooth paste.

• step 2

  Heat a frying pan until very hot. Season the short ribs really well with salt and pepper, then sear them until well browned. You may have to do this in batches.

• step 3

  In a deep casserole dish with a lid, cook the blended spice paste in 1 tbsp light olive oil until fragrant.Add the kombu, star anise and cinnamon, and cook for 2-3 minutes, then add the browned short ribs.

• step 4

  Pour in the coconut milk then cover the short ribs with water. Cover with a lid and simmer gently for 2 1/2 - 3 hours, the meat should fall away from the bone easily. Cool the short ribs in the cooking liquor.

• step 5

  Once well-cooled, cut the meat away from the bone, trim off any excess fat and cut the meat into bite-sized chunks. Skim the sauce of any excess fat and remove the aromatics.

• step 6

  To make the buns, mix the yeast with 175ml warm water and set aside.

• step 7

  Mix the flour, milk powder, baking powder, a pinch of salt and the sugar in a stand mixer using the dough hook attachment until mixed. On a medium speed, pour in the yeast and water mixture and mix well.

• step 8

  Slowly drizzle in the oil until well combined. Continue to mix on medium speed for 20 minutes.

• step 9

  Put the dough into a lightly oiled bowl, cover with clingfilm and keep in a warm place to prove for around 30-35 minutes. Once dough has at least doubled in size, knock it back down to a flat dough.

• step 10

  Cut the dough into balls of approximately 100g, cover with oiled clingfilm and cool in the fridge or freeze until required. Roll each ball out into an oval shape, dip a chopstick into oil and drape the dough over it so that it forms a half-moon shape, adding a square of parchment paper in the fold to stop it sticking together. Put on parchment paper inside a steamer basket.

• step 11

  Before steaming, allow to prove once again for 10 minutes. Steam for 15-20 minutes, or until the buns have doubled in size, are soft and springy, but bounce back when you press them.

• step 12

  To serve, simmer the sauce until thickened enough to coat the meat. Add the meat to the sauce and simmer for a few minutes until heated through. Serve in bowls topped with some coriander, red chillies and crispy shallots. Just before serving, give the buns a quick blast with a blowtorch, or under a very hot grill, and serve alongside the rendang.

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