Braising cuts like boneless short rib or rump cap are perfect to use for curry. As the wagyu slowly cooks the flavours meld with the spices, with the meat becoming tender enough to tear with a fork, and the rendered fat creating a rich gravy.
This Thai-style curry works beautifully with the fresh tropical crunch of the Zesty Green Papaya Salad.
Matt Moran cooked this dish for actor Meyne Wyatt on his Kitchen Tales cooking show.
Serves 4 as main course
Time: 4 hours and 15 minutes
2 Westholme wagyu short ribs, boneless * 150ml (⅔ cup) grapeseed oil 2cm (⅘ in) ginger, peeled and roughly sliced 2cm (⅘ in) galangal, peeled and roughly sliced 2 garlic cloves, peeled and roughly chopped 1 red chilli, seeds removed 2 birdseye chillies 50g (3 tbsp) palm sugar, grated 1 cup chicken stock 1 lemongrass 400ml (14 oz) coconut cream 400mls (14 oz) coconut milk 1 tbsp fish sauce 1 cassia bark * 1 star anise 1 cup pea eggplants, picked off stem * 4 apple eggplant, cut into quarters * ½ kaffir lime, zested 4 kaffir lime leaves, torn
Preheat oven to 160C (320F).
To make the curry paste, place ⅔ of the grapeseed oil into a food processor with the ginger, galangal, garlic and chillies. Blend to a smooth paste.
To prepare the short rib, use a sharp knife to cut it into 4cm (1½ in) cubes.
Place braising pan on a high heat and add remainder of the grapeseed oil. Once oil is hot, add the cubed meat and sear until golden brown on all sides. Remove short rib from the pan and set aside.
In the same braising pan, add the curry paste and cook for 3-4 minutes constantly stirring until the paste has caramelised.
Add palm sugar and continue to cook for a further 2 minutes, deglazing the pan by adding chicken stock.
Cut lemongrass into 4cm (1½ in) lengths and crush with the back of a knife to release the flavour. Add lemongrass, coconut cream and milk and stir through.
Add fish sauce and return seared short rib to the pan. Bring curry to a gentle boil, add cassia bark and star anise.
Cover with a lid, place into the preheated oven and allow to cook for 3 hours or until the meat is tender and the sauce has thickened.
Once the curry is cooked, remove from the oven, add eggplants, lime zest and leaves. Place the lid back onto the pan and allow the eggplants to cook for 15-20 mins on a low heat until tender. Remove from heat and allow to rest for 15 mins before serving with steamed rice and Zesty green papaya salad.
Rump cap can also be used for this dish.
Cassia bark can be replaced with a cinnamon stick, if desired.
If you can’t find Asian eggplants, use long Lebanese eggplants and cut into 2cm (1 in) dice.
Serves 4 as a side
Time: 25 minutes
2 cups jasmine rice 2 cups water
Place rice and water into a medium-sized saucepan. Place a lid on the saucepan and cook over high heat for 5 minutes, then reduce to a low heat and leave for a further 10 minutes.
Turn off heat and leave for 5-6 minutes until all liquid is absorbed.
Zesty Green Papaya Salad
Serves 4 as a side
Time: 25 minutes
½ green papaya, peeled and seeded 1 green mango, peeled 1 punnet cherry tomatoes, halved handful green beans, trimmed 50g (4 tbsp) salted peanuts, roasted ½ bunch coriander, leaves picked ½ bunch mint, leaves picked ½ bunch Thai basil, leaves picked
Lime & chilli dressing
½ red chilli, seeded and finely chopped 2 tbsp palm sugar, grated 1 tbsp fish sauce ⅓ cup lime juice (from approx. 6 limes)
Bring a saucepan of salted water to a boil, add the beans and cook for 2-3 minutes until just tender. Strain the beans and place into iced water to refresh.
In a large mixing bowl, place the cooked beans, cherry tomatoes and roasted peanuts.
Use a mandolin to thinly slice the green papaya and green mango, then use a sharp knife to thinly cut them into strips. Place sliced papaya and mango into bowl with beans.
Place all ingredients into a small saucepan and bring to a simmer until the palm sugar is dissolved. Remove from heat and allow to cool.
Just before serving, add the picked herbs and gently mix. Pour the dressing over the salad.