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Murraytk
Vietnamese stew of short ribs
Recipe for shortribs Vietnamese style: with lemongrass, ginger with a bit of spice due to the use of a pepper.
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Ingredients
Directions
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Cut off the short ribs and sprinkle with salt.
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Heat the oil in a large frying pan and fry the shortribs one by one over high heat all around well brown.
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In the meantime, crush the lemongrass stalks with the back of your knife and halve in length.
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Slice the garlic. Peel and grate the ginger. Remove the seeds from the red pepper and finely chop the flesh. Cut the shallots into pieces.
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Remove the meat from the pan, leave 1 tbsp grease and fry the lemongrass, garlic, ginger, red pepper, shallots and five spice powder.
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Bake for 3 minutes on medium heat. Cover well.
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Place the meat with the bone back in the pan and pour in the water, sprinkle with a little salt.
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Let the meat boil for 2 hours with the lid on the pan. Remove the meat from the pan and pick the meat from the bone with 2 forks. Also remove the sheet.
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Also remove the lemongrass from the sauce.
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Meanwhile, reduce the sauce. This takes 30-40 min. Stir frequently.
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Remove the pan from the heat and carefully spoon the fat off the sauce with a slotted spoon. Put the plucked meat back in the pan.
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Squeeze out half of the lime and cut the rest into pieces. Season the meat with 2 tbsp lime juice (for 8 people) and the fish sauce.
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Serve with the rest of the lime.
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Nutrition
360Calories
Sodium18% DV440mg
Fat49% DV32g
Protein26% DV13g
Carbs1% DV4g
Fiber16% DV4g
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