Short Ribs Braised in Coconut Milk
Serves 4
One might think that Duffy’s short rib, shellacked with a lime
glaze and surrounded by a lime meringue, cilantro blossoms,
confited purple Peruvian potatoes, and a pine nut puree, would be
the furthest you could possibly get from a comforting home-
cooked meal. Yet, if you focus on just the short rib and its cooking
method—braised, as it is, in coconut milk with lots of spices and
ginger and garlic—suddenly you have a sophisticated one-pot meal
that’s easy to make at home. Be careful, though, to keep the
coconut milk at a low simmer; if you get it too hot, the sauce will
break.FOR THE CURE
5 cloves garlic, roughly chopped
1 large shallot, roughly chopped
1-inch knob of ginger, peeled and roughly chopped
1 tablespoon whole allspice berries
1 tablespoon fennel seeds
1 whole star anise
5 cardamom pods
½ cup kosher salt
½ cup sugar