Braised Beef in a Rich Peanut Sauce
Nov. 27th, 2011 12:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbookCurries of the World
Mridula Baljekar
Like many dishes brought to the Philippines by Spanish settlers, this slow-cooking estofado, renamed kari kari, retains much of its original charm. Rice and peanuts are used to thicken the juices, yielding a rich glossy sauce.
serves 4-6
900g/2lb stewing beef, chuck, shin or blade steak
30ml/2 tbsp vegetable oil
15ml/1 tbsp annatto seeds, or 5ml/1 tsp paprika and a pinch of ground turmeric
2 onions, chopped
2 garlic cloves, crushed
275g/10oz celeriac or swede (rutabaga), peeled and roughly chopped
425ml/15fl oz/1¾ cups beef stock
350g/l2oz new potatoes, peeled and cut into large dice
15ml/1 tbsp fish sauce
30ml/2 tbsp tamarind sauce
10ml/2 tsp granulated sugar
1 bay leaf
1 sprig thyme
45ml/3 tbsp long grain rice
50g/2oz/⅓ cup peanuts or 30ml/2 tbsp peanut butter
15ml/1 tbsp white wine vinegar
salt and ground black pepper
1 Cut the beef into 2.5cm/1 in cubes and set aside.
2 Heat the vegetable oil in a wok or large pan. Add the annatto seeds, if using, and stir to colour the oil a dark red. Remove the seeds with a slotted spoon and discard. If you are not using annatto seeds, paprika and turmeric can be added later.
3 Soften the onions, garlic and the celeriac or swede in the oil without letting them colour. Add the beef cubes and fry over a high heat to seal. If you are not using annatto seeds to redden the sauce, stir in the paprika and ground turmeric with the beef.
4 Add the beef stock, potatoes, fish sauce and tamarind sauce, granulated sugar, bay leaf and thyme. Bring to a simmer and allow to cook on the top of the stove for about 2 hours.
5 Cover the rice with cold water and leave to stand for 30 minutes. Roast the peanuts under a hot grill (broiler), if using, then rub the skins off in a clean cloth. Drain the rice and grind with the peanuts or peanut butter, using a pestle and mortar, or food processor.
6 When the beef is tender, add 60ml/4 tbsp of the cooking liquid to the ground rice and nuts. Blend smoothly and stir into the contents of the pan. Simmer gently on the stove to thicken, for about 15-20 minutes. To finish, stir in the wine vinegar and season well.
Mridula Baljekar
Like many dishes brought to the Philippines by Spanish settlers, this slow-cooking estofado, renamed kari kari, retains much of its original charm. Rice and peanuts are used to thicken the juices, yielding a rich glossy sauce.
serves 4-6
900g/2lb stewing beef, chuck, shin or blade steak
30ml/2 tbsp vegetable oil
15ml/1 tbsp annatto seeds, or 5ml/1 tsp paprika and a pinch of ground turmeric
2 onions, chopped
2 garlic cloves, crushed
275g/10oz celeriac or swede (rutabaga), peeled and roughly chopped
425ml/15fl oz/1¾ cups beef stock
350g/l2oz new potatoes, peeled and cut into large dice
15ml/1 tbsp fish sauce
30ml/2 tbsp tamarind sauce
10ml/2 tsp granulated sugar
1 bay leaf
1 sprig thyme
45ml/3 tbsp long grain rice
50g/2oz/⅓ cup peanuts or 30ml/2 tbsp peanut butter
15ml/1 tbsp white wine vinegar
salt and ground black pepper
1 Cut the beef into 2.5cm/1 in cubes and set aside.
2 Heat the vegetable oil in a wok or large pan. Add the annatto seeds, if using, and stir to colour the oil a dark red. Remove the seeds with a slotted spoon and discard. If you are not using annatto seeds, paprika and turmeric can be added later.
3 Soften the onions, garlic and the celeriac or swede in the oil without letting them colour. Add the beef cubes and fry over a high heat to seal. If you are not using annatto seeds to redden the sauce, stir in the paprika and ground turmeric with the beef.
4 Add the beef stock, potatoes, fish sauce and tamarind sauce, granulated sugar, bay leaf and thyme. Bring to a simmer and allow to cook on the top of the stove for about 2 hours.
5 Cover the rice with cold water and leave to stand for 30 minutes. Roast the peanuts under a hot grill (broiler), if using, then rub the skins off in a clean cloth. Drain the rice and grind with the peanuts or peanut butter, using a pestle and mortar, or food processor.
6 When the beef is tender, add 60ml/4 tbsp of the cooking liquid to the ground rice and nuts. Blend smoothly and stir into the contents of the pan. Simmer gently on the stove to thicken, for about 15-20 minutes. To finish, stir in the wine vinegar and season well.