Suggestions for a good piece of beef:

Following last Saturdays outrageously successful wine and beef tasting at our Fitzroy factory and shop, we thought we’d forward on to our devoted few recipes for two of the more popular dishes on offer.

Firstly though, a word on the beef: Warialda Belted Galloway produce what we, and many others, believe to be amongst the finest beef in this country. Using an old Scottish highland breed (Belted Galloway) that marble well and are full of flavour, the good folks at Warialda raise their beef on grass, free from hormones and antibiotics and with a lot of patience. The cattle are slaughtered after feasting on lush grasslands for up to 2.5 years and dry aged for up to 6 weeks before sale…a stark contrast to the grain-fed supermarket alternatives, who rarely see out more than 9 months of ‘life’ in their brutal feedlots…routinely pumped up with hormones and antibiotics to compensate for a diet spent not eating grass!!!! Put simply, Warialda produce amazing quality beef in an ethically sound environment and they are certainly worth your knowing…

More information and where to buy Warialda beef can be accessed via their website: http://www.wbgbeef.com.au/

Now to the recipes:

SCOTTISH CASSEROLE OF BEEF

2 Kilo Oyster Blade cut into 4 cm dice

1 large onion cut into rings.

5 or 6 cloves of garlic peeled and chopped, not too fine.

1 large carrot peeled and diced in 1 cm dice

1 piece of celery, also cut into 1 cm dice

1 good handful of thyme

6 fresh bay leaves

1 250 g jar of Red Currant Jelly

1 bottle of decent red wine, I like a good shiraz/cab blend.

250/300 mil of beef stock (don’t panic, some of the stocks from grocers are not that bad)

1 good knob of butter

Plain Flour… enough to dust the meat.

Salt and Pepper

Dust the meat with the flour. Melt the butter in the pan that you intend to complete the cooking in… add the meat in batches and brown on all sides, remove with a slotted spoon to a bowl.If there is no butter remaining, add some more butter, then add the onion, garlic, carrot and celery and allow to sweat off till the onion becomes transparent. Return the meat to the pan and add the herbs, pour over the red wine and add the whole jar of Red Currant Jelly, the meat and vegetables should be covered in liquid, if not, then use some of the beef stock and cover. Cook this on the stove top for 3 – 4 hours, very slowly. At the end of cooking time, taste the mix and add salt and pepper… it will taste sweet, but the salt will neutralise. Your should have a thickish, but not over thick, very well cooked pot of meat. I like this served with a good mash potato, some green beans and some of the red wine from the second bottle you have purchased for the occasion.

BEEF RENDANG

Rendang is a dish that originated from the Minangkabau ethnic group of Indonesia and is now commonly served across South East Asia. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Though Rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic Rendang is nothing like a curry.

Rendang is made from beef (or occasionally chicken, mutton, lamb, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

The dish is characterised by a fairly extensive list of ingredients with the need to make a paste as well as a bit of chopping. We at Peter Watson have done all the work for you, producing a fantastic Rendang paste…and all you now need is a little oil, meat, water, coconut milk and dry roasted dessicated coconut. Its easy!

Recipe

3 dessert spoons of Peter Watson Rendang Paste, fry in a splash of oil – gently, just until the aroma starts to rise.

1 kilo of oyster blade beef, diced

Add the beef to the now lightly fried paste and cover with water.

Bring back to the boil and cook gently until the liquid is all but evaporated and the meat cooked, but staying in shape.

Add one can of coconut milk and continue cooking.

Add 1 cup of desiccated coconut that you have dry fried until it is golden brown.

Cook until the coconut milk is almost gone and oil or fat rises to the surface and the cooking changes from boil to fry, fry for 5 minutes until dry and well cooked.

Choices: Traditional Rendang is served dryish, but you may choose to leave it a bit wet, it is up to you.

Serve… with rice (plain rice is usual, but you can flavour the rice if liked).

~ by peterwatson on June 24, 2010.

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