Short rib rending recipe | olivemagazine
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.
Ingredients
- 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
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