A last minute entry for the Plate to Page competition! Not because I haven’t been thinking about it, but because the world of telecommunications was conspiring against me for the past week!
This dish was part of the 5 Star menu that Des Cahill the Sports Journalist on RTE did when he was the guest chef on The Restaurant. I loved the look of it that night – and all the critics did rave about it! I cannot remember where Des said he got the recipe – I think it was from a favourite restaurant in Dublin.
I have cooked this so many times – both as a mid-week dinner for the two of us, or as a dinner party special – the salad makes it look really impressive.
The Plate to Page requirement is to use Irish Beef, so here’s Irish Beef being used with an Asian twist!
The most difficult part of this recipe is getting the long list of ingredients together – the making of it is so simple!
- I kg. Beef flank (or I use chuck as flank is not always readily available)
- 2 oinions peeled and sliced
- 2 tblsp. groundnut oil
- 4 Kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- Salt & Pepper
- 400 ml coconut milk
- 100 ml chicken stock
- 1 tsp palm or brown sugar
- 2 tblsp light soy sauce
- 2 tblsp fish sauce
- Small bunch coriander
- 150 g. Basmati Rice
- 4 large shallots, peeled and chopped
- 5 garlic cloves, peeled and chopped
- 5 cm. piece root ginger, peeled and chopped
- 3 lemon grass stalks, trimmed and thinly sliced
- 4 – 5 long red chillies, trimmed, deseeded and roughly chopped
- 1 teasp turmeric
- 2 tablsp water
- 1/2 pineapple, diced
- 1 small red onion, diced
- 2 tomatoes, diced
- 1/2 cucumber, diced
- 4 springs coriander, chopped.
Make the curry paste by placcing shallots, garlic, ginger, lemongrass, chillies, turmeric and water in processor and blitz.
Place oil in pot over medium heat. Stir in the paste and cook for 2 minutes. Add sliced onions and cook them off for 4 – 5 minutes until soft. Ad the beef and stir until its coated with paste. Cook off for 5 minutes.
Add the kaffir leaves, cinnamon, star anise, and pour in the coconut milk and chicken stock. Bring everything to just under the boil and reduce heat to a simmer. Stir in the sugar, soy sauce and fish sauce. Leave over medium heat for 1.5 to 2 hours.
Meanwhile make the pineapple salad by combining diced ingredients.
When meat is tender, remove and sprinkle with chopped coriander.