Bitter Orchid Beef Ribs with Tamarind-Chili Glaze
Tender beef short ribs slow-braised with the subtly bitter notes of butterfly pea flowers, then lacquered with a sweet, spicy, and tangy tamarind and bird's eye chili glaze. This dish offers a complex flavor profile that is deeply savory with a lingering heat and a refreshing counterpoint from the citrusy tamarind.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Rinse the beef short ribs and pat them dry. Season generously with salt and black pepper.
~5 min - 2
In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the beef short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
~15 min - 3
Add the sliced shallots to the pot and sauté until softened, about 5 minutes. Add the minced garlic, sliced galangal, and bruised lemongrass, cooking for another 2 minutes until fragrant.
~7 min - 4
Add the dried butterfly pea flowers to the pot and stir for 1 minute. Pour in the beef broth and bring to a simmer.
~5 min - 5
Return the seared beef short ribs to the pot. Add the kaffir lime leaves and enough water to almost cover the ribs. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2-3 hours, or until the beef is very tender.
~180 min - 6
While the ribs are braising, prepare the glaze. In a small saucepan, combine the tamarind paste, grated palm sugar, finely chopped bird's eye chilies, and fish sauce. Heat over low heat, stirring until the sugar is dissolved and the mixture is slightly thickened. Set aside.
~10 min - 7
Once the ribs are tender, carefully remove them from the braising liquid. Strain the braising liquid, discarding the solids. You should have about 1.5 cups of flavorful liquid. If there's too much, reduce it slightly over medium heat.
~10 min - 8
Return the ribs to the pot with the reduced braising liquid. Pour about half of the tamarind-chili glaze over the ribs and gently toss to coat. Simmer for another 5-10 minutes, allowing the glaze to adhere and caramelize.
~10 min - 9
Serve the glazed beef short ribs hot, drizzled with the remaining tamarind-chili glaze.
Tips
- For a deeper bitter flavor, steep the butterfly pea flowers in a small amount of hot water for 10 minutes before adding them to the pot.
- This dish pairs wonderfully with steamed jasmine rice to soak up the flavorful glaze and a side of pickled cucumber or papaya salad for a refreshing contrast.
Featured Collections
Popular Recipes
HalalSpicy Lychee & Kopi Sweet Omelette
This is an adventurous Indonesian breakfast dish that melds the sweet, floral notes of lychees with the rich, slightly bitter taste of kopi (Indonesian coffee). A hint of chili adds a warming kick, all wrapped within a fluffy, eggy omelette.
HalalGulai Asam Pedas Ikan Tuna dengan Terong Ungu dan Mangga Muda
A vibrant Indonesian fish curry featuring tender tuna chunks simmered in a complex broth of tamarind, chilies, and aromatic spices. The addition of slightly bitter eggplant and tart young mango creates a uniquely balanced bitter-sweet-sour-umami profile that is both refreshing and deeply satisfying.
HalalGulai Nangka Muda Terasi Udang (Young Jackfruit Curry with Shrimp Paste)
A fragrant and complex Indonesian appetizer featuring tender young jackfruit simmered in a rich, aromatic coconut milk broth infused with spicy chilies and pungent shrimp paste. This dish offers a delightful balance of bitter, sweet, sour, and umami notes that will tantalize your taste buds.
HalalSambal Ulek Glazed Tempeh with Bitter Melon
This dish features pan-fried tempeh coated in a spicy-sweet sambal glaze, perfectly complemented by the slightly bitter, tender slices of bitter melon. It's a flavorful Indonesian-inspired creation that balances bold flavors for a satisfying dinner.