Samoan · intermediate
Samoan Coconut Lemongrass Braised Halal Beef Short Ribs
Tender halal beef short ribs seared until golden and simmered in a rich coconut milk broth infused with fresh lemongrass, garlic, and scallions.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season halal beef short ribs evenly on all sides with sea salt.
- 02
Heat coconut oil in a heavy Dutch oven or large skillet over medium-high heat.
- 03
Sear beef short ribs for 3 to 4 minutes per side until well browned, then transfer to a plate.
- 04
Reduce heat to medium, add diced yellow onion, minced garlic, grated ginger, and bruised lemongrass stalks to the pot, sautéing for 3 minutes until fragrant.
- 05
Pour in halal beef broth and full-fat coconut milk, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pot.
- 06
Return the seared beef short ribs to the pot, bring to a gentle simmer, cover, and reduce heat to low for 40 minutes until meat is tender.
- 07
Remove and discard lemongrass stalks, stir in sliced scallions, and serve hot with cooked taro or white rice.
A LITTLE KITCHEN KNOW-HOW
Braising
Searing meat at high heat then slowly simmering it covered in liquid at low temperature until tender.
Notes from the kitchen
- Bruise lemongrass stalks with the flat side of a chef knife to break fibers and release maximum flavor into the braise.
- Ensure beef short ribs are patted dry with paper towels before searing to achieve a crisp, deep crust.
- Original home-cooking adaptation inspired by Samoan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.