Slow-Cooked Coconut Beef with Pumpkin Purée, Cucumber & Coriander Salad
What a delicious recipe that is full of flavour. The ginger comes through nice and strong and brings a zing to the steak.
Servings: 4
Ingredients
For the Beef
- 500 gm beef cheek or cross-cut blade steak
- 300 ml coconut milk 1¼ cup
- 500 ml water 2 cups
- 2 lime leaves optional
- 2 fresh chilli halved
- 2 lemongrass bashed
- 50 g ginger 12½ cm piece, peeled, chopped
- salt & pepper
For the Cucumber & Coriander Salad
- 100 gm cucumber ½ a small, cut into ribbons
- 15 g cashew nuts 1 Tbsp, toasted
- 15 g sesame seeds 1 Tbsp
- 30 ml Lime & Lemongrass Dressing 2 Tbsp
- 30 g bean sprouts 1 cup
- 15 g fresh coriander 1 tbsp
For the Pumpkin Purée
- 15 ml olive oil 1 Tbsp
- Onion sliced
- 200 g pumpkin ⅓ small, peeled seeded and roughly chopped
- 5 g piece ginger 2½ cm, peeled, chopped
- 250 ml water 1 cup
Instructions
- Preheat oven to 160°C.
- Sear the beef in a hot pan and transfer it to the casserole dish. Add the rest of the ingredients to the dish, reserving a quarter of the aromatics (lime leaf, lemongrass, ginger - things with aroma) for later to add freshness back into the sauce after the long cooking process. Place in the oven for approximately 2 hours.
- Meanwhile, sweat the onion and pumpkin along with the ginger in a pot. Pour in the water and simmer for 30 minutes until tender. Drain and purée the pumpkin in a blender and season to taste.
- When the beef is ready, remove from the cooking liquid. Transfer the liquid to a large pot, add the remaining aromatics and reduce the sauce as quickly as possible.
- Meanwhile, make the Cucumber Salad by combining the cucumber ribbons with the rest of the ingredients and toss gently. When the sauce has reduced and thickened, place the beef on the plate, pour over some sauce, top with the salad and spoon some of the pumpkin purée either side.
Notes
From: Schofield, Grant; Zinn, Caryn; Rodger, Craig; (2015) What The Fat? Real Food Publishing Company Ltd