LEEK BEEF
Serves four to five
- 1 kg EMH beef outside round
marinade:
- 200 ml soy sauce
- 100 ml teriyaki sauce
- 70 ml Worcestershire sauce
- 1 large thick leek
- 2 tbsp sesame seeds
for frying:
- rapeseed oil
for serving:
- basmati rice
- nori sheets
Cut the leek in half lengthwise, remove the outer layers and wash thoroughly under cold running water. Slice thinly and place in a large bowl. Cut the outside round against the grain into thin slices, then cut those crosswise into strips. Add to the bowl, pour in the sauces and mix well. Cover with cling film and refrigerate. Stir occasionally, letting the meat marinate for 24-36 hours. Then remove the meat from the marinade.
First toast the sesame seeds in a dry pan, set aside. Heat oil in a pan and quickly stir-fry the beef in batches. Transfer to a dish with a lid, sprinkle sesame seeds between the layers and keep warm.
Serve the beef with cooked basmati rice and nori sheets.
BEEF CURRY
Serves five to six
- 1.3 kg EMH beef outside round
curry paste:
- 1 cinnamon stick
- 2 star anise
- 4 cardamom pods
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 6 garlic cloves
- 2 onions
- a piece of ginger
- a piece of fresh turmeric root
- 2 lemongrass stalks
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 4-5 bird's eye chillies
- rapeseed oil
also needed:
- 1 tbsp coconut palm sugar
- 1 lemongrass stalk
- 4 kaffir lime leaves
- 4 tbsp desiccated coconut
- 1 can (400 ml) coconut milk
- 200 ml water
Toast the dry curry paste ingredients in a pan until aromatic. Remove from the pan, cool and grind to a powder in a mortar. Peel the onions, garlic, turmeric and ginger root. Chop everything into smaller pieces along with the lemongrass, lime leaves and chillies. Add to the mortar and pound into a paste. Cut the beef into cubes, heat oil in a pot or braising dish and brown the meat in batches. Remove from the pot and season with salt. Add the curry paste to the pot and cook, stirring, for about 5 minutes. Finely chop the lime leaves and flatten the lemongrass stalk with the back of a knife. Return the beef cubes to the pot, add the desiccated coconut, coconut milk, water, sugar, lemongrass stalk and chopped lime leaves. Cover and simmer for 3-4 hours or until the meat falls apart. Serve the curry with rice and flatbreads.
CHRISTMAS OVEN POT
Serves six
- 1.2 kg EMH beef outside round
- 3 medium red onions
- 2 medium yellow onions
- 2 medium carrots
- a bunch of thyme and rosemary
- 1 head of garlic
- 2 star anise
- 2 cardamom pods
- 1 cinnamon stick
- 300 ml dry red wine
- salt
- freshly ground black pepper
- cold-pressed olive oil
Peel the onions and carrots if needed, cut the onions into wedges and the carrots into bite-sized pieces. Peel the garlic cloves. Cut the beef into 2.5x2.5 cm cubes, heat oil in a pan and brown the meat on all sides. Season with salt and pepper. Transfer to a Dutch oven. Add a little more oil to the pan if needed and brown the vegetables. Pour in the wine and let the alcohol evaporate, then pour everything over the meat. Add the herb sprigs and spices. Add enough water to cover the meat. Cover with a lid and braise in a 160-170°C oven for 2.5 hours or until the meat is tender. Fish out the herb sprigs and spices with a fork and serve, for example, with potato-parsnip mash.
