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Chef cooking in the MCEC kitchen
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Recipe: Slow Cooked Coconut Beef Ribs with Asian Fusion Coconut Broth

By Bree Pagliuso|

Meet Kate, Chef de Partie and mastermind behind the recipe: Slow Cooked Coconut Beef Ribs with an exquisite Asian Fusion Coconut Broth. At MCEC, our greatest asset is our people; we love showcasing their skills and vital role within our organisation. Meet Kantima Phangnakorn, fondly known as Kate or Kat, a passionate Chef de Partie who has been an integral part of the MCEC family for an impressive 14 years.

Kate is the culinary mastermind behind the mouth-watering recipe below. As the head of the larder section, she skilfully oversees the preparation and assembly of cold foods like sandwiches and salads for various functions. But Kate's expertise extends beyond the larder, contributing her creativity to the menu development team and constantly introducing exciting new flavours to our offerings.

Her culinary journey began over 25 years ago in her homeland of Thailand. At 22, she embarked on a new chapter in her life, moving to Australia to study English. However, fate had other plans, and her passion for food and cooking took centre stage. Her love for delicious dishes inspired her to dive headfirst into the world of culinary arts, and she hasn't looked back since.

Here Kate shares her Slow Cooked Coconut Beef Ribs served with an exquisite Asian Fusion Coconut Broth, accompanied by a colourful array of seasonal vegetables and wholesome cooked rice. This dish showcases the diverse flavours inspired by her Thai heritage and years of experience working with MCEC. 

Chef holding Slow cooked Coconut beef ribs plate with rice and vegetables. Second image is a close up of the plate

Recipe: Slow Cooked Coconut Beef Ribs with Asian Fusion Coconut Broth

What's in this dish?

  • Slow-cooked coconut beef ribs

  • Asian fusion coconut broth

  • Cooked seasonal vegetables

  • Cooked rice

Slow Cooked Coconut Beef Ribs
Ingredients:

  • 1kg beef rib or beef brisket

  • 100ml ABC sauce

  • 50g caster sugar

  • 70ml dark soy sauce

  • 40ml cooking oil

  • 10-15g salt

Coconut Stock
Ingredients:

  • 1lt coconut cream

  • 1lt chicken stock

  • 1lt coconut water

  • 90ml white vinegar

  • 60g galangal (cut into small pieces, lightly crushed)

  • 70g lemongrass (cut into small pieces, lightly crushed)

  • 12g Kaffir lime leaves (torn apart into chunky pieces)

  • 50g red chilli (cut 2cm long with seeds)

  • 180g palm sugar

  • 50g caster sugar

  • 30g salt

  • 40ml fish sauce

Asian Fusion Coconut Broth
Ingredients:

  • 2lt coconut cream

  • 1lt coconut water

  • 60-80g galangal

  • 25g Kaffir lime leaves

  • 70-90g lemongrass

  • 50-70g fresh chilli

  • 200ml fresh lemon juice

  • 60g palm sugar

  • 30g caster sugar

  • 10g salt

Cooked Seasonal Vegetables
Ingredients:

  • 250g oyster mushroom

  • 1 punnet cherry tomato

  • 500g pumpkin (cut into wedges)

  • 2 whole brown onions (cut into wedges)

  • 4 each bok choy

  • 250g shimeji

Cooked Rice
Ingredients:

  • 250g jasmine rice (or any preferred rice)

  • 250ml water* (*Amount of water can be changed according to the type of rice)

Image of chef cooking in the MCEC kitchen
Let's get cooking!
Step 1:

  1. Portion the beef into serving sizes.

  2. In a small bowl, combine all the marination ingredients, make sure the sugar has dissolved.

  3. Massage the beef with the marination, and let it marinate overnight (up to 24 hours).

  4. Before cooking, strain the liquid from the beef.

Step 2:

  1. Prepare the coconut stock.

  2. In a pot over medium heat, combine all the coconut stock ingredients and bring it to a boil.

  3. While the stock is heating, sear the beef in a hot pan for caramelisation. Add the beef to the coconut stock and reduce the heat to low. Let it simmer for 3-4 hours or until tender.

  4. Set the beef aside.

Step 3:

  1. Make the coconut broth by combining all the ingredients (except lemon juice) in a pot.

  2. Cook over medium-low heat for 15-20 minutes.

  3. Add lemon juice and check the seasoning – the broth should have a balance of sourness, sweetness, and saltiness.

Step 4:

  1. Cook the vegetables. Heat a pan on high heat, add oil, and sauté the onion wedges until golden brown.

  2. Reduce the heat and continue cooking until the onions are done.

  3. Sear the pumpkin in the same way, then add some water to cover it.

  4. Reduce the heat to medium and cook until the pumpkin is tender. Sauté the mushrooms with medium heat, adding salt, and set them aside.

  5. In another pan on high heat, add some oil, put the cherry tomatoes in, add salt, and sauté them until they start to blister.

  6. Turn off the heat.

Step 5:

Boil water in a pot, add salt, and cook the bok choy for 2 minutes.

Step 6:

Prepare your preferred style of rice, either using a rice cooker or on the stove.

Step 7:

Arrange all the items on the plate and serve!