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January 18, 2013

Guest Recipe: Richard Corrigan’s ‘Spice Season’ Braised Short Rib of Beef with Thai Spices

By Spear's

Richard Corrigan’s is creating some winter warmth with his ‘Spice Season’ at Corrigan’s this January. He has shared one of his favourite spice recipes with Spear’s.

Spice Season at Corrigan’s

This is not a month of Spice Girls’ themed food, but rather throughout January – a cold, dreary month by all accounts —Corrigan’s Mayfair will be jazzing things up with some big names and big flavours.

Richard Corrigan has drafted in some of his better-known chums for a few special evenings — the appropriately named Kate Spicer (I do hope they realize what they’ve done here) will be there on the 30th January for example.

During these evenings guests will be able to join head chef Chris McGowan behind the scenes for a complimentary demonstration so you can learn how to spice like Spicer.

You will also get a recipe card and a goodie bag so you can recreate the dishes at home. Everyone likes a goodie bag and it is a great way to ignore the frightful people using this month to diet.

Very kindly Richard Corrigan has provided Spear’s with one of his favourite ‘spice’ recipes so you can get a preview of Spice Season at home.


Further details on Spice Season can be found at

Braised Short Rib of Beef with Thai Spices

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‘I ate something similar to this in New York, thought it was absolutely delicious, came back and told our head chef about it, and he came up with this dish, which I love. Serve it with some steamed jasmine rice,’ says Richard Corrigan.


About 3cm piece fresh ginger, roughly chopped
3 sticks lemongrass
2 cloves garlic
2 shallots, chopped
A bunch of coriander with stalks and roots
3 green chillies, deseeded
2 tins coconut milk
a little vegetable oil
20 short ribs of beef
A small knob of fresh galangal, roughly chopped
1 teaspoon palm sugar


Preheat the oven to 150°C/Gas 2.

Put 3/4 of the ginger into a blender with 2 of the lemongrass sticks, the garlic, shallots, coriander stalks and roots and 2 of the chillies and blend to a paste.

Carefully open the tins of coconut milk (do not shake them, and keep them the right way up). Spoon the cream from the top of the tins into a wok or large saucepan. Add the spicy paste and cook gently for a couple of minutes until the spices release their aromas, taking care that the mixture doesn’t catch and burn (if you are worried you can add a touch of vegetable oil).

Pour in the rest of the coconut water from the tins, stir well, cook for a couple of minutes, then take off the heat.

Heat a little vegetable oil in a large flameproof casserole dish. Season the short ribs and put them into the pan. Brown them quickly on all sides, then pour in the spicy sauce.

Put into the oven for about 1 ½—2 hours, until the meat comes easily away from the bone.

Chop the remaining ginger, lemongrass and chilli.

Take the ribs out of the sauce, put them on a serving plate and keep them warm. Put the casserole on the hob and bring the sauce to the boil.

Add the ginger, lemongrass, chilli, galangal and palm sugar, bring back to the boil for about 30 seconds, then pass the sauce through a fine sieve over the top of the ribs.

Scatter with the chopped coriander leaves.
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