Tamarind beef asado ribs
Serves: 4 | Preparation time: 10 mins | Cooking time: 95 mins
1.2kg Tasman yearling beef asado ribs
Whole spices (1 tsp peppercorns, 1 red dried chilli, 2 cloves)
2 tbsp olive oil
3 tbsp Tamarind puree
3 tbsp fish sauce
3 tbsp grated palm sugar
1 cup brown rice
2 tbsp finely chopped mint and sprigs, to serve
2 tbsp finely chopped coriander
1 cucumber, sliced
250g punnet cherry tomatoes
150g green beans, blanched, halved
1 baby cos lettuce, chopped
1 tbsp lime juice
Lime wedges, to serve
- Place ribs in a large saucepan with whole spices and cover with cold water. Bring to the boil and simmer for 1 hour to 1 hour 15 minutes or until just tender. Drain. Place in a large bowl.
- Combine 1 tbsp oil, tamarind, fish sauce and palm sugar and stir until sugar dissolves. Tip into bowl with ribs and toss to coat. Cook on a lightly oiled bbq or chargrill pan for 2-3 minutes per side until charred or in the oven for 15-20 minutes at 200°C fan forced until the edges start to go crispy.
- Cook brown rice with 2 cups water in a small saucepan with the lid on over low heat for 20-25 minutes or until tender.
- Combine cucumber, tomato, beans and lettuce. Drizzle with remaining oil and lime juice. Stir mint and coriander through rice and serve with glazed ribs, salad, mint sprigs and lime wedges.