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Home » Tamarind Braised Beef Short Ribs

Tamarind Braised Beef Short Ribs

Enjoy this mouth melting recipe by Executive Chef, Mourad Jamal the Poseidon Restaurant in Del Mar

Serving Size : 12

Ingredients

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

21 pounds Beef Short Ribs

4 ounces Kosher Salt

2 ounces Fresh Ground Black Pepper

2 pounds Spanish Onions — diced coarse

1/4 pound Garlic Cloves – peeled and left whole

1/4 cup Olive Oil

32 ounces Tamarind Sauce — Greek Island Spice

32 ounces Water

10 each Parchment Paper

2 each Aluminum Foil — 4 square feet

Preparation

Cut the short ribs to one bone portions.

Season with Kosher salt and fresh ground black pepper, and lay them out on a parchment paper lined sheet pan.

Place the sheet pan in a 500 degrees oven and roast for about 20 minutes, or until nicely roasted.

Meanwhile, mix the onions with the garlic cloves, season with Kosher salt and fresh ground black pepper, toss them in a little bit of olive oil and lay them on another parchment paper lined sheet pan. Also roast in the hot oven, but only until golden brown.

When all the meat and the onions are roasted, place the ribs in a 4 inch deep hotel pan*.

Place the roasted onions and garlic on top of the ribs.

Pour one container, 32 ounces, of the Greek Island Spice Tamarind sauce over the meat.

Pour one container, 32 ounces, of water over the sauce.

Cover the pan with a parchment paper folded in half, and cover that with a sheet of aluminum foil and close tight.

Braise the ribs in a 350 degrees oven for at least two hours. Check for doneness before pulling the ribs out of the braising liquid.

When ready, place the ribs in another hotel pan* and keep warm.

Chill the sauce immediately and remove the fat when cold.

Puree the cooking liquid and adjust seasoning if needed

Per Serving (excluding unknown items): 3201 Calories; 293g Fat (83.0% calories from fat); 116g Protein; 19g Carbohydrate; 3g Dietary Fiber; 604mg Cholesterol; 3951mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 40 1/2 Fat; 1/2 Other Carbohydrates.

* Hotel Pan – Rectangular stainless steel pans used to cook, store and serve food, and are designed to fit in steam tables, racks and chafers. A full size pan is 12 X 20 inches, and there are also 1/2, 1/3, 1/6 and 1/9 sizes. The standard depth is 2 inches, with 4 inch and 6 inch deep sizes. Another variation has perforated sides and bottoms for steaming foods.