2 kg blade steak
2 tablespoons cooking oil
4 tablespoons curry powder
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons chopped fresh lemon grass 2 medium onions, chopped
3 tablespoons tamarind concentrate
3 tablespoons vinegar
2 cups beef stock
2 cups coconut milk
Method:
Remove all the fats and sinew from the steak. Tie with
strings for the meat to hold its shape. Heat a large heavy-based pan with oil. Add the meat and cook over high heat until it browns. Remove the meat from the pan and set aside. Reduce the heat to medium. Add the garlic, lemon grass, curry powder, ginger and onion. Cook for about 5 minutes or until the oil begins to separate from the spices at the surface. Return the steam to the pan. Add the beef stock, vinegar, tamarind and coconut milk and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hr 45 minutes or until the meat is tender. Remove the meat from the pan and keep it warm. Bring the grave to the boil and cook it uncovered, for 10 minutes or until the gravy thickens. Slice the meat and serve with the gravy at the top.
35. Black Pepper Beef
Ingredients
1 lb Beef
1 large onion sliced
sliced green chilies or sliced bell pepper black pepper powder
1 tspn red chilies powder
chopped garlic and ginger
1 sprig curry leaf
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar
Method
Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while. Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chilies or bell pepper and chopped garlic and ginger and stir well. Lastly add more black pepper powder if desired, stir well and remove from the stove.
2 tablespoons cooking oil
4 tablespoons curry powder
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons chopped fresh lemon grass 2 medium onions, chopped
3 tablespoons tamarind concentrate
3 tablespoons vinegar
2 cups beef stock
2 cups coconut milk
Method:
Remove all the fats and sinew from the steak. Tie with
strings for the meat to hold its shape. Heat a large heavy-based pan with oil. Add the meat and cook over high heat until it browns. Remove the meat from the pan and set aside. Reduce the heat to medium. Add the garlic, lemon grass, curry powder, ginger and onion. Cook for about 5 minutes or until the oil begins to separate from the spices at the surface. Return the steam to the pan. Add the beef stock, vinegar, tamarind and coconut milk and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hr 45 minutes or until the meat is tender. Remove the meat from the pan and keep it warm. Bring the grave to the boil and cook it uncovered, for 10 minutes or until the gravy thickens. Slice the meat and serve with the gravy at the top.
35. Black Pepper Beef
Ingredients
1 lb Beef
1 large onion sliced
sliced green chilies or sliced bell pepper black pepper powder
1 tspn red chilies powder
chopped garlic and ginger
1 sprig curry leaf
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar
Method
Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn black pepper powder, salt to taste and mix well and let it marinade for a while. Heat 2 tbsn cooking oil in a large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and cover the lid and cook the beef well. When the vinegar has absorbed and there's no more juice add a little bit of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chilies or bell pepper and chopped garlic and ginger and stir well. Lastly add more black pepper powder if desired, stir well and remove from the stove.
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