INDONESIAN ANGUSPURE® BEEF SATAY
Ingredients
MARINADE
1 kilogram of AngusPure® beef rump
1/2 teaspoon of ground turmeric
2 limes zested
2 stems of lemongrass
1 tablespoon of tamarind pulp
SPICE PASTE
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of freshly ground black pepper
4 deseeded and finely chopped fresh chillies
4 finely chopped shallots
3 cloves of garlic
4 cm piece of peeled ginger
1 teaspoon of ground turmeric
Sea salt
Vegetable oil for cooking
Method
MARINADE
Bruise lemongrass and zest the limes.
Cut the beef into 2 centimetre cubes and marinate for 4 hours or overnight. Soak 25 skewers in water.
SPICE PASTE
Dry roast the coriander and cumin seeds until aromatic and fragrant. Grind in a pestle and mortar, and add pepper and red chilli and continue to work into a paste.
Add garlic and finely chopped ginger, shallots and turmeric and work to a smooth paste – adding hardest ingredients first, then the softest. Add a splash of water to make into a smooth paste.
Heat a little vegetable oil in a wok and stir fry the paste for 4 minutes or so until fragrant. Remove the paste from the heat and allow to cool.
Spoon over the meat and marinate together. Do not season the meat with salt until you are ready to use it, as it will draw out liquid and start to cure the meat.
ASSEMBLY
Thread 3 -4 pieces of beef onto the skewers. Preheat the grill.
Season the skewers with salt and pepper and then grill the marinated beef skewers for 2 – 3 minutes on each side. Serve garnished with some chopped red chilli and coriander leaves.
Categories
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