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Wood smoked grass-fed Irish beef short-rib, peanut butter panang curry, roasted peanuts and Thai basil    

John draws from his Thai and British heritage to create his World's Greatest BBQ recipe of a Thai inspired wood smoked grass-fed Irish beef short-rib, served with a peanut butter panang curry, roasted peanuts and Thai basil. The rib is slow cooked on the BBQ for four hours to develop an unbelievable smoky flavour.

4
6
Irish beef dish

FOR THE WOOD SMOKED GRASS-FED IRISH SHORT RIB:

  • 1.5kg grass-fed Irish short rib
  • 1 tbsp fine salt
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp palm sugar
  • 2 tbsp peeled garlic
  • 1 tbsp coriander stems
  • 250g wood chips
  • 250g coconut water

FOR THE PEANUT BUTTER PENANG CURRY:

  • 300ml coconut milk
  • 2 tbsp rendered beef fat
  • 3 tbsp red curry paste
  • 1 1/2 tbsp peanut butter
  • 1/2 tbsp palm sugar
  • 100ml beef stock
  • 3 tbsp Thai basil leaves
  • 2 tbsp crushed roasted peanuts
  • 3 kaffir lime leaves, finely shredded (fresh or frozen)

FOR THE WOOD SMOKED GRASS-FED IRISH SHORT RIB:

  • 1.5kg grass-fed Irish short rib
  • 1 tbsp fine salt
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp palm sugar
  • 2 tbsp peeled garlic
  • 1 tbsp coriander stems
  • 250g wood chips
  • 250g coconut water

FOR THE PEANUT BUTTER PENANG CURRY:

  • 300ml coconut milk
  • 2 tbsp rendered beef fat
  • 3 tbsp red curry paste
  • 1 1/2 tbsp peanut butter
  • 1/2 tbsp palm sugar
  • 100ml beef stock
  • 3 tbsp Thai basil leaves
  • 2 tbsp crushed roasted peanuts
  • 3 kaffir lime leaves, finely shredded (fresh or frozen)
Copy Text

WOOD SMOKED GRASS-FED IRISH SHORT RIB

STEP 1

The day before you intend to smoke the Irish beef short-rib, dry brine by sprinkling with the fine salt to coat every surface of the meat. Place in an airtight container and transfer to the fridge for 12 hours to draw out the moisture from the meat. Remove from the fridge and wipe the meat with absorbent paper to remove the salt and moisture.

STEP 2

Set a fire in your bbq and allow the coals to burn down to embers (or preheat your smoker to 110 degrees celsius). Soak the wood chips in the coconut water for 20 minutes.

STEP 3

In a pestle and mortar, grind the black peppercorns, coriander seeds, and palm sugar into a fine powder. Add the garlic and coriander stems before continuing to grind these into a fine paste. Then rub the paste all over the Irish beef short-rib.

STEP 4

Drain the wood chips then sprinkle them over the coal embers. Set your short-rib away from the direct heat and smoke for 4 hours, replenishing the fire and wood chips every half hour. The temperature inside the bbq should be around 110 degrees celsius. Check the internal temperature of the Irish beef short-rib after 4 hours, it should read 100 degrees celsius. Wrap the Irish beef short-rib in butcher’s paper and rest for 20 minutes.

 

PEANUT BUTTER PENANG CURRY

STEP 1

Combine the thickest coconut milk and rendered beef fat in a saucepan. Warm over a medium heat until the fat forms a sheen on the surface of the cream. Add the curry paste and stir until fully incorporated with the cream. Continue to cook the sauce until the paste becomes fragrant and darkens which indicates the rawness from the curry paste has been cooked out.

STEP 2

Add the peanut butter, palm sugar and fish sauce then continue to cook into the paste. Add the remaining coconut milk and beef stock. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the sauce develops an oily sheen on the surface. At this point you should have a medium-thick sauce that is rich in smell and colour.

STEP 3

Remove the curry sauce from the heat and add the Thai basil leaves so they wilt into the sauce.

STEP 4

Spoon half the sauce onto a serving plate, top with the rested Irish beef short-rib then spoon over the remaining curry sauce.

STEP 5

Garnish with a splash of coconut cream, crushed roasted peanuts and finely shredded kaffir lime leaves. Serve with steamed jasmine rice to accompany.

Copy Text

WOOD SMOKED GRASS-FED IRISH SHORT RIB

STEP 1

The day before you intend to smoke the Irish beef short-rib, dry brine by sprinkling with the fine salt to coat every surface of the meat. Place in an airtight container and transfer to the fridge for 12 hours to draw out the moisture from the meat. Remove from the fridge and wipe the meat with absorbent paper to remove the salt and moisture.

STEP 2

Set a fire in your bbq and allow the coals to burn down to embers (or preheat your smoker to 110 degrees celsius). Soak the wood chips in the coconut water for 20 minutes.

STEP 3

In a pestle and mortar, grind the black peppercorns, coriander seeds, and palm sugar into a fine powder. Add the garlic and coriander stems before continuing to grind these into a fine paste. Then rub the paste all over the Irish beef short-rib.

STEP 4

Drain the wood chips then sprinkle them over the coal embers. Set your short-rib away from the direct heat and smoke for 4 hours, replenishing the fire and wood chips every half hour. The temperature inside the bbq should be around 110 degrees celsius. Check the internal temperature of the Irish beef short-rib after 4 hours, it should read 100 degrees celsius. Wrap the Irish beef short-rib in butcher’s paper and rest for 20 minutes.

 

PEANUT BUTTER PENANG CURRY

STEP 1

Combine the thickest coconut milk and rendered beef fat in a saucepan. Warm over a medium heat until the fat forms a sheen on the surface of the cream. Add the curry paste and stir until fully incorporated with the cream. Continue to cook the sauce until the paste becomes fragrant and darkens which indicates the rawness from the curry paste has been cooked out.

STEP 2

Add the peanut butter, palm sugar and fish sauce then continue to cook into the paste. Add the remaining coconut milk and beef stock. Bring to a boil, then reduce to a simmer and cook for 5 minutes until the sauce develops an oily sheen on the surface. At this point you should have a medium-thick sauce that is rich in smell and colour.

STEP 3

Remove the curry sauce from the heat and add the Thai basil leaves so they wilt into the sauce.

STEP 4

Spoon half the sauce onto a serving plate, top with the rested Irish beef short-rib then spoon over the remaining curry sauce.

STEP 5

Garnish with a splash of coconut cream, crushed roasted peanuts and finely shredded kaffir lime leaves. Serve with steamed jasmine rice to accompany.