Ingredients

• 1.2kg beef short ribs
• 1 teaspoon peppercorns
• 1 red dried chilli
• 2 cloves
• 2 tablespoon olive oil
• 3 tablespoon tamarind puree
• 3 tablespoon fish sauce
• 3 tablespoon grated palm sugar
• 1 cup brown rice
• 2 tablespoon finely chopped mint, plus sprigs to serve
• 2 tablespoon finely chopped coriander
• 1 cucumber, sliced
• 250g punnet cherry tomatoes
• 150g green beans, blanched, halved
• 1 baby cos lettuce, chopped
• 1 tablespoon lime juice
• Lime wedges, to serve

Method

• Step 1 Place ribs in a large saucepan with whole spices and cover with cold water. Bring to the boil and simmer for 1 hour to 1 hour 15 minutes or until just tender. Drain. Place in a large bowl.
• Step 2 Combine 1 tablespoon oil, tamarind, fish sauce and palm sugar and stir until sugar dissolves. Tip into bowl with ribs and toss to coat. Cook on a lightly oiled bbq or chargrill pan for 2-3 minutes per side until charred or in the oven for 15-20 minutes at 200C fan forced until the edges start to go crispy.
• Step 3 Cook brown rice with 2 cups water in a small saucepan with the lid on over low heat for 20-25 minutes or until tender.
• Step 4 Combine cucumber, tomato, beans and lettuce. Drizzle with remaining oil and lime juice. Stir mint and coriander through rice and serve with glazed ribs, salad, mint sprigs and lime wedges.