Confit Short Ribs and Stir-Fried Beef with Mint

dinner · ⏱ 210 min · 4 portions · 18.0 g carbs / portion · allergens: fish, gluten

v5 · rb0e705f985 20260727Z1751 8.62 ml white pepper 2 tbsp beef fat 20 g mint leaf 1 kg confit short rib 1 piece shallot 🔥 preheat the oven to 140°C fan 🌀 season the short ribs with fine sea salt and spices ⏱ 3 1/2 h pack the ribs tightly and cover with foil to confit ⏳ cool the confit ribs then remove and discard the bones ⏳ pour the melted fat into a heatproof container and refrigerate 🍳 heat a large frying pan on maximum heat and melt the confit fat 🍳 stir fry half the mint until crispy for about 30 seconds 🍳 ⏱ 1-2 min stir fry the beef in the hot fat until crisp and browned 🍳 ⏱ 1 min stir fry the garlic, ginger, chilli, and half the shallot 🍳 turn off the heat and stir in the fish sauce, sugar, and lime juice 🌀 immediately stir in the remaining shallot and all the herbs including the fried mint 🍽 pour onto a serving platter and sprinkle with white pepper Confit Short Ribs 🎉 6 pieces short rib ½ tsp turmeric ½ tsp star anise ½ tsp cinnamon sea salt to taste 3 pieces garlic 25 g ginger 1 piece chilli 2 tbsp fish sauce 2 tsp sugar 2 tsp lime juice 10 g coriander leaf 10 g thai basil leaf 7 ml 500 g beef fat half · 10 g mint leaf half · 500 g confit short rib garlic, ginger, chilli half · 0.5 pieces shallot fish sauce, sugar, lime juice the remaining half · 0.5 pieces shallot coriander leaf, thai basil leaf fried mint 1 ml white pepper
http://flowcooking.food/en-us/recipe/778/confit-short-ribs-and-stir-fried-beef-with-mint/