Inspired by the notion of Malaysian BBQ, this dish marries beef with a spiced sticky sweet glaze. Offsetting all that richness with a vibrant Sos Hijau (translates to Green Sauce AKA Salsa Verde) with fragrant Asian herbs and citrus.
This isn’t a typical Malaysian dish, rather entirely a creation of my own... so apologies to any Malaysians if this offends!
Kicap Manis is a core pillar of Malay & Indonesian cuisine and is essentially a dark soy sauce, mixed with palm sugar and reduced to a syrupy consistency. If you have trouble getting this then it would easily be substituted with dark soy sauce and a couple of tablespoons of dark brown sugar.
1.5kg Beef Short Rib (large pieces if possible)
200ml Kicap Manis
3 Cloves of Garlic
1tps of Salt
5 Cardamom seeds
1 Stick of Cinnamon
1 Star Anise
10 Dry Red Chillies
3 Garlic Cloves
Small Handful of Vietnamese Coriander
Small Handful of Thai Sweet Basil
Small Handful of Coriander
Large pinch of salt
In a pan, toast the dry spices until fragrant. Place in a blender and pulse to a powder, add the Kicap Manis, Shallots, Garlic, Ginger and Salt and blend till smooth. In a large bowl, mix with the beef and marinade over night (if not at least 4 hours).
When ready to cook pre-heat an oven to 150°C.
Remove the short-rib from the marinade, taking care to reserve the marinade. Place in a casserole dish and wrap tightly in tinfoil. Cook for 2.5 hours, or until beef is tender but still keeping it’s shape.
In the meantime, reduce the reserved marinade in a pan until it coats the back of a spoon.
Once the beef is tender, switch the oven to grill. Lay out the ribs out and brush with the glaze and place under the grill until bubbling and caramelised.
For the Sos Hijau, mince the garlic and herbs with a knife (or in a blender) and mix with the lime juice and salt.
Drizzle onto the ribs and serve.