Ingredients

Protein and Base

• 3 lbs beef short ribs (yak-style substitute)
• 2 tbsp avocado oil
• 2 cups pearl onions
• 2 cups purple sweet potatoes, chopped
• 1 cup carrots, large cut

Aromatics

• 2 tbsp black garlic paste
• 1 tbsp fresh ginger, grated
• 1 tbsp fresh turmeric (or 1 tsp powder)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick

Liquid Components

• 3 cups bone broth
• 1 cup coconut milk
• ½ tsp saffron threads (bloomed in warm broth)

Flavor Layering

• 2 tbsp tamarind paste
• 1 tbsp raw honey
• 1 tbsp fish sauce

Finishing

• Fresh mint and cilantro, chopped
• Toasted coconut flakes
• Lime zest

Instructions

1. Sear and Base Development

Preheat the Platinum 12 QT over low to medium heat. Add a small amount of oil and sear the short ribs until evenly browned. Remove and set aside.

The cookware’s heat distribution allows for controlled browning without overheating or burning the fond.

2. Aromatic Activation

Add black garlic, ginger, and turmeric to the pot. Stir gently for 2–3 minutes. Add paprika, cumin, coriander, and the cinnamon stick.

Maintain moderate heat to allow aromatics to bloom without scorching.

3. Build the Stew

Return the short ribs to the pot. Add pearl onions, sweet potatoes, and carrots. Pour in bone broth along with the saffron infusion.

Bring to a gentle simmer only.

4. Controlled Vapor Cooking

Cover with lid and reduce heat to low. Cook for approximately 90 minutes.

The sealed environment allows the meat to tenderize while retaining moisture and concentrating flavor without excessive liquid reduction.

5. Coconut Emulsion Finish

Stir in coconut milk, tamarind paste, honey, and fish sauce. Simmer uncovered for 10–15 minutes to slightly thicken and integrate flavors.