Masala Pot Roast in the pressure cooker.
Using this recipe, and adding wedge-cut potatoes again at the end (after removing the meat).
The gravy this produces is wonderful with some fresh bread!
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Pörkölt!
That sounds really good!
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How giant was this giant slab? I need to know tonnage.
I’m a fan of the cut myself – who isn’t? – and am struck by the uses you’re getting out of it. But, it must have been a big slab.
Whatever the particular spicing I choose, my go-to method is to simply stick the pot (after the possible browning, the spicing and the start of simmering) into my Breville toaster oven at 225 degrees and fuhgeddaboudit for a few hours (depending on weight). Works well for me, but I totally recognize there are reasons to prefer other methods.
looks good
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What spicing / preparations do you like with this cut?
Looks good. Did you use a particular recipe? Wasn’t familiar with this so I googled. Looks like they all vary a bit. What kind of rice are you using? Is it vermicelli?
As you demonstrate upthread a lot works. It’s a rich cut so you need to cut the richness a bit. My most successful foray was 19ish years ago in December 2006 with coconut short ribs. My wife and I were about to embark on separate six-month residencies at UC Santa Barbara and under the illusion that Cantabrigians might miss us we held an open house. My coconut-braised short ribs were the hit of the evening. We were expecting 60+ people to show through the 5 hours of the event and I had 20lbs of ribs on hand.
Three days before I lightly browned the ribs in batches in coconut oil, then cooked onions, garlic, cumin, coriander, cloves, and others of the usual suspects, along with a very, very, very large number of curry leaves, and a lot of dried coconut. I removed about half the crisp curry leaves to use as garnishes, then cooked the ribs in a slow oven till tender, stirring in coconut milk at the end.
Refrigerated the lot, then served it in batches, warming them by adding them to a large hot pan (15" All-Clad) as needed with a few of the previously crisped curry leaves added.
Lately (last three years) all my cooking has had to be, out of necessity, straightforward and spice-low. Shortribs do very well in a slow braise in liquid (varies from broth to red wine to dark beer) with just some sliced onions, a single clove, some bay leaves and a few black peppercorns, with root vegetables added at the end. I particularly like turnips where their slight bitterness balances the fat (rather as it does in ancient Roman recipes that counterpoise duck with turnips – also in Julia Child’s versions of more modern French duck+turnip).
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Thai Red Curry Short Rib was excellent!
Many Thai places around me pair Penang or Massaman curry with this cut. I find Penang too sweet and not sturdy enough. Massaman is good (being pretty close to Indian flavors, not unlike the Masala Pot Roast I made upthread, but with coconut milk), but usually too mild as well. But the addition of potato is positive.
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nice
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has anyone made a beef curry with red wine?
3 recipes I found:
adapted from Vij’s in Vancouver.
I ask, because I marinated short ribs in red wine last night but I
woke up in the mood for rendang.
https://www.seriouseats.com/beef-short-rib-rendang-fatty-crab-zach-pelaccio-recipe
Shouldn’t be an issue continuing with the rendang recipe.
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I went ahead with the rendang.
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