From Allyson Gofton’s Slow. I love slow-cooked meals; I usually prepare everything in the pot the night before and turn it on the next morning (or use an electric plug with a timer). Then you just need to prepare the rice or other sides before serving. Slow-cooking, especially on a low setting, cooks extremely tender meat, so it’s ideal for poorer cuts or defrosted meat.
• 1 tablespoon tamarind pulp
• ¼ cup water
• 1.5kg lean beef for casseroling
• 2 stems lemon grass
• 2 onions, peeled and diced
• 1 ½ tablespoons minced garlic
• 1 tablespoon minced ginger
• 8 dried chillies or 1 tablespoon Sambal Oelek
• 6 whole cardamom pods or 1 teaspoon cardamom seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups coconut milk
• 1 teaspoon ground laos (optional)
• Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
• Knead the tamarind pulp into the water until murky and thick. Scoop or strain out the seeds and fibre and reserve the thick liquid.
• Cut the beef into index finger-sized pieces. Trim the lemon grass where the white bulbous end changes colour to green. Finely slice the white part. Discard the green stem (or or put aside for use in soups or stocks).
• Traditionally, the meat is not browned; however if you prefer the taste then you may want to brown the meat at this stage, on high in a dash of oil. This is best done in batches to avoid stewing the meat.
• Place all ingredients into the pre-warmed cooker. Stir to mix then cover with the lid.
• Cook on low for 7-8 hours or on high for 4-5 hours.
• Taste and season with additional salt if required before serving with boiled rice.
Shaking beef (named for the way the beef is shaken as it’s cooked) is a delicious Vietnamese dish which is really easy to make at home. I rarely have the specific ingredients listed for the salad, but I will usually have enough to whip up an oriental salad (e.g. bok choy, capsicum, red onion and carrot). Changing up the salad’s fine, since the salad dressing makes anything taste amazing – and even if all you have is greens, the main star of this is the beef itself. This particular recipe is from Cuisine magazine.
This recipe serves 6 as an entrée, 4 as a main.
Ingredients – beef:
• 500g eye fillet (or other fast-cooking cut), trimmed of fat and sinew and cut into thumb-sized strips
• 2 tablespoons freshly cracked black pepper
• 1 green chilli, sliced into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• ¼ cup torn Thai basil leaves (if you can’t get it, omit)
• 2 cloves garlic, crushed
-> Place all ingredients in a bowl and marinate for at least an hour.
Ingredients – salad dressing:
• ¼ cup fresh lime juice
• 1 ½ tablespoons fish sauce
• 2 teaspoons sugar
• ½ teaspoon freshly cracked black pepper
• 1 green chilli, seeded and sliced into thin strips
• 2 tablespoons warm water
Recommended ingredients – salad:
• 2 cups watercress sprigs, washed and dried
• 1 head cos or cosberg lettuce, cut into chunks
• 2 medium red onions, thinly sliced, soaked in iced water for ten minutes then drained
• Mix dressing ingredients.
• Toss other salad ingredients together and scatter on a serving platter.
• In a very hot wok or frying pan, heat a little oil to coat the base, toss in the beef and shake the pan around.
• Fry for no longer than two minutes; the idea is to sear very quickly. The meat should be rare and juicy.
• Spoon the beef over the salad base and pour the dressing over everything. Serve immediately.
I got the recipe for this from Cooking for Two and so I’m going to be super-lazy and just post the link for it instead of writing it all out myself (if the boot fits, why copy it?). It has a photo tutorial that I found very helpful.
The only things I changed were as follows:
• I didn’t fuss about making the beef fillets a nice round shape, but if you want to do a proper job of it then it certainly adds to the asthetics.
• I also didn’t bother (read: didn’t have time) to chill the fillets before making the wellingtons. I assume chilling just helps the fillets to stay in a nice regular round shape. If this is an essential step that I’m leaving out feel free to correct me; I do like learning.
> Note that in link above, the duxelles are listed under a separate link.