Sadia Flanken Ribs
100% Quality Beef
Kerala Style Beef
10 Minutes
5-6 SERVINGS
INGREDIENTS
Beef- Sadia Flanken Ribs
- 1 pack of Sadia Flanken Ribs
- Salt, to taste
- 3 Tbsp coconut oil
- 2 medium yellow onion (thinly sliced)
- 25-30 fresh curry leaves
- 12 garlic cloves (minced)
- 2 x 3-inch piece fresh ginger (minced)
- 2 fresh green chillies (sliced)
- 2 Tbsp tomato paste
- 3 tsp ground coriander
- 2 tsp garam masala
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp fennel seeds (lightly crushed)
- 300ml water
- 5-6 whole dried red chillies
- 4 whole star anise
- 2 cinnamon stick
METHOD
- Keep Sadia Flanken Ribs sealed and thaw it in the chiller for 24 hours before use. Season both sides with salt.
- Heat the oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef for 2–3 minutes on each side. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the onion and half of the curry leaves to the same pan. Cook for 6–8 minutes, stirring frequently, until the onion is softened.
- Add the garlic, ginger and green chillies. Cook for 1–2 minutes, until fragrant.
- Add the tomato paste, ground coriander, garam masala, black pepper, cayenne pepper, turmeric and fennel seeds. Cook, stirring continuously, for 1–2 minutes, until the spices are fragrant and the tomato paste has darkened slightly.
- Pour in the water and scrape the bottom of the pan to loosen any browned bits. Add the dried red chillies, star anise and cinnamon stick. Return the beef to the pan, along with any accumulated juices. Cover and simmer over low-medium heat for 15 minutes, turning the beef once halfway.
- Remove the lid and increase the heat to medium. Cook for another 5–8 minutes, turning the beef frequently, until the liquid has reduced and the thick masala coats the beef.
- Remove the star anise and cinnamon stick. Taste and adjust the seasoning if needed. Garnish with the remaining fresh curry leaves and serve hot.
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