I have been making this dish for years. The original recipe is from Bruno Loubet. In his recipe he adds mango to the salsa which is also lovely. I have found that this dish gets better with age and I quite often cook the braised beef the day before and make the salsa on the day. If you can't find ketjap manis, mix a little honey into light soy sauce.There's a lovely heat and richness to this dish. Don't be put off by the long list of ingredients, it really is worth it. As with other recipes I will give instructions for pressure cooking as well as in the oven.As well as the cucumber salsa, serve with some rice.
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Ingredients
- 4 tbsp vegetable oil
- 2 kg beef cheeks halved
- 4 large carrots sliced
- 3 sticks celery sliced
- 2 onions diced
- 5 cloves garlic crushed
- 60 g ginger sliced
- 1 star anise
- 1 lemon grass bruised
- 50 ml pomegranate molasses
- 140 ml Ketjap manis (sweet soy sauce)
- 30 ml sweet chilli sauce
- 3 kaffir lime leaves bruised
- 500 ml beef stock
- 3 cardamom crushed
- 50 ml lime juice
Dressing for salsa
- 60 ml sesame oil
- 15 ml sweet chilli sauce
- 1 tsp ginger grated
- 1 kaffir lime leaf deveined and finely chopped
- 50 ml olive oil
- 50 ml lime juice
- 1 tsp sugar
Salsa
- 12 spring onions finely sliced
- 1 cucumber cut into 3 cm batons
- 3 tbsp coriander chopped
- 3 tbsp basil chopped
- 3 tbsp mint chopped
- Lime wedges to serve
Equipment
- Pressure cooker
Instructions
- Heat 2 tbsp of oil in a frying pan over a high heat and brown the cheeks on all sides. Set aside in a bowl. Add the remaining oil to the frying pan and cook the carrots, celery and onions until lightly coloured. Add them to the bowl with the beef.
- Put the beef, vegetables and all the remaining ingredients in a pressure cooker or oven proof dish with a lid. Top up with water to just cover the beef.
- Pressure cooker - secure the lid and over a high heat bring to full pressure, lower the heat and cook for 50 minutes. Leave for the pressure to release naturally.
- Oven proof dish with lid - Preheat the oven to 200C fan. cover with a piece of baking parchment to ensure everything stays submerged. Put the lid on and cook for 3 hours.
- When cooking is finished, leave the beef to rest in the sauce for at least 30 minutes. Remove the cheeks with a slotted spoon, to a large bowl or clean pan and cover with foil or a lid to prevent the cheeks drying out.
- Pass the sauce through a sieve into a clean pan and discard the vegetables. Over a high heat, bubble to reduce to a nice rich sauce then add to the meat.
Salsa dressing and salsa
- Put all the ingredients for the dressing in a blender and whizzMix all the salsa ingredients together and add the dressing
Nutrition
Calories: 686kcalCarbohydrates: 32gProtein: 35gFat: 47gSaturated Fat: 19gTrans Fat: 1gCholesterol: 115mgSodium: 801mgPotassium: 858mgFiber: 1gSugar: 23gVitamin A: 462IUVitamin C: 12mgCalcium: 70mgIron: 4mg
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