Braised Beef In A Rich Peanut Sauce

Recipe By:
Wolly
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  • Yield 6 Servings
  • Level Medium

A beef braised in rich peanut sauce.
 

Ingredients

  • 900g/2lb stewing beef, chuck, shin or blade steak
  • 30ml/2 tablespoon vegetable oil
  • 15ml/l tablespoon annatto seeds, or 5ml/l teaspoon paprika and a pinch of ground turmeric
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 275g/ 10 ounces celeriac or swede (rutabaga), peeled and roughly chopped
  • 425ml/15 fluid ounces/l 3/4 cups beef stock
  • 350g/12 ounces new potatoes, peeled and cut into large dice
  • 15ml/l tablespoon fish sauce
  • 30ml/2 tablespoon tamarind sauce
  • 10ml/2 teaspoon granulated sugar
  • 1 bay leaf
  • 1 sprig thyme
  • 45ml/3 tablespoon long grain rice
  • 50g/2 ounces/ 1/3 cup peanuts or 30ml/2 tablespoon peanut butter
  • 15ml/1 tablespoon white wine vinegar
  • Salt and ground black pepper
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Directions

  1. 1. Cut the beef into 2.5cm/l in cubes and set aside
  2. 2. Heat the vegetable oil in a wok or large pan.
  3. 3. Add the annatto seeds, if using, and stir to colour the oil a dark red. Remove the seeds with a slotted spoon and discard.
  4. 4. If you are not using annatto seeds, paprika and turmeric can be added later.
  5. 5. Soften the onions, garlic and the celeriac or swede in the oil without letting them colour.
  6. 6. Add the beef cubes and fry over a high heat to seal.
  7. 7. If you are not using annatto seeds to redden the sauce, stir in the paprika and ground turmeric with the beef.
  8. 8. Add the beef stock, potatoes, fish tamarind 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
  9. 9. Cover the rice with cold wafer 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.
  10. 10. Drain the rice and grind with the peanuts or peanut butter, using a mortar and pestle, or food processor.
  11. 11. When the beef is tender, add 60ml/ 4 tablespoon of the cooking liquid to the ground rice and nuts.
  12. 12. Blend smoothly and stir into the contents of the pan.
  13. 13. Simmer gently on the stove to thicken, for about 15-20 minutes. To finish, stir in the wine vinegar and season well.