Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Asian Braised Beef with Coleslaw Salad

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Asian Braised Beef with Coleslaw Salad

This recipe requires time for the beef to be cooked nice and slow, but the method is simple. Mr Rossen claims this is his new favourite, I must say it was very tasty and worth the torturous hours smelling the beef cooking. I got the idea from a base recipe I use for braising beef ribs and the base for a simple Asian soup. Those recipes to come!

Equipment required

1 medium deep based non stick saucepan with lid
Mixing bowl
Hand blender, chopping attachment

Shopping listfor 2 people

400g of cubed beef ragout (stewing steak) you need a marbled cut of meat that will stand up to slow cooking
250ml coconut milk
500ml of water
1/2 chicken stock cube (or replace 250mls of water with fresh stock if you use that)
2 stalks of lemon grass
Thumb size piece of galangal
1 small red chilli, diced and deseeded if you want it mild
2 large kaffir lime leaves

Coleslaw

1 medium sized cabbage
1 large carrot
1 small red onion (taste this before adding, if it has a very strong taste you might want to put only half)
Your fav Asian dressing, I used a pre made sesame and wasabi
1/2 tbsp of mayo (if desired)

Method to the madness

Turn your pan to a high heat and seal the beef. Cut the galangal into quarters, don’t bother peeling it, cut the lemon grass in half, take the flat part of your knife and crush the lemon grass so it is well bruised and the flavours can escape

Add all the ingredients to the pan and let it boil for 10 minutes, remove the galangal, lemon grass and kaffir lime leaves. Place the lid on the pan and turn it down to a low heat, the mixture should still be simmering

Cook for a minimum of 3 hours, the meat should be very tender and able to be broken up with a fork. Once it is tender remove the lid and turn the heat to high, let the liquid evaporate until you have just the meat coated in a thick intense flavoured sauce. You can either break up the meat here, so it has a shredded appearance, or leave the cubes whole

Take the pan off the heat

Shred the cabbage finely with a large knife, add to the mixing bowl. Peel the carrot and chop into pieces small enough to fit in the hand chopper, whiz for a few seconds until finely chopped, add this to the mixture. Repeat this process with the red onion.

Mix the coleslaw well, add the Asian dressing a spoonful at a time, so you don’t over dress it. Add the mayo here if you desire, but it doesn’t need it, mayo is just one of my obsessions. Serve the coleslaw beside the beef while it is still warm. ENJOY!

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