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Ingredients
US|METRIC
4 SERVINGS
- 106 oz. bone-in short ribs
- 18.75 grams Dijon mustard
- 6 shallots (peeled)
- 8 cloves garlic (smashed)
- 1 inch ginger (square, 2.5 cm square, peeled)
- 1 Tbsp. salt
- 1/4 cup coffee beans (ground)
- 1/4 cup black peppercorns (coarsely ground)
- 2 Tbsp. smoked paprika
- 1 Tbsp. salt
- 6 Tbsp. dripping (short-ribs, or unsalted butter)
- 6 Tbsp. all purpose flour
- 1 1/2 Tbsp. curry powder
- 2 tsp. onion powder
- 1 tsp. light brown sugar
- 1 cup plain yogurt
- 2 large eggs
- 1 cup whole milk
- 1 cup cake flour (9% protein, or replace 1 tbsp of all-purose flour with cornstarch)
- 1/2 tsp. salt
- 8 tsp. drippings (short-ribs, or lard, chicken fat, canola oil)
- ground white pepper (to season)
- 2 handfuls fresh mint leaves
- 1 handful fresh cilantro leaves
- 6 shallots (thinly sliced)
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. lemon juice
- 2 tsp. fish sauce
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