Australian Carob Co.: Beef Recipes

Grilled Marinated Steak & Roasted Brussels Sprouts

Ingredients for Grilled Marinated Steak:
5 garlic cloves, minced
1 tsp salt
1/4 cup (60ml) dry red wine
1/4 cup (60ml) Honey nectar
1 tbsp soy sauce
700g top round steak or flank steak

Ingredients for Roasted Brussels Sprouts:
300g Brussels Sprouts
1/2 tbsp Olive Oil
20ml Honey Nectar
Salt and black pepper

Instructions:

[Marinate steak]
1. Grind garlic and salt to a paste.
2. Add red wine, honey nectar, soy sauce and honey together.
3. Coat and marinate the steak with the marinade.
4. Marinate the steak for at least 4 hours.

[Roasted brussels sprouts]
1. Preheat oven to 190 deg Celsius. Toss together brussels sprouts, oil, and honey nectar on a large rimmed baking sheet. Season with salt and pepper.
2. Roast, stirring once in the last 5 minutes, until tender and lightly browned, 15 mins to 20 mins.

[Marinate steak]
5. Remove from fridge, bring it to room temperature. Remain the marinade.
6. Preheat grill to medium-high heat. Grill the steak for 7 minutes each side. This will bring the steak hardness to medium rare.
7. Let it stand for 10 minutes before slicing it up and serving. Drizzle with remaining marinade.
8. Add on the roasted brussels sprouts.

Purchase our honey nectar from:
https://foreveryoungsg.wordpress.com/taverners-honey-nectar/

No comments

, by Unknown

All Recipes

Thai Beef Salad, Nam Tok

THAI BEEF SALAD, NAM TOK

Serving: Yield 4 pax

Purchase our Carob syrup from https://foreveryoungsg.wordpress.com/pure-carob-syrup/

Ingredients:

1. 1 Ib steak (New York strips, sirloin, ribeye or skirt steak)
2. 2 Tbsp thin soy sauce or light soy sauce
3. 1 Tsp grounded black pepper
4. 1/2 stalk of lemon grass, sliced diagonally
5. 1 Tbs cooking oil
6. 1 Tbsp fish sauce
7. 6g carob syrup
8. 2 Tbsp Lime fresh juice
9. 1 to 2 Tbsp dried Thai chilli flakes or regular red flakes
10. 1 Tsp toasted sticky or Jasmine rice powder

11. 1 small shallot
12. 1 green onion
13. handful cilantro
14. handful mint

Method:
1. In a mixing bowl or ziplock bag, combine steak, soy sauce, black pepper and lemongrass.
2. Give a massage to coat steak evenly with soy sauce and black pepper. Cover with a plastic wrap close tightly if you are using a ziplock bag and marinate at least 20 minutes at room temperature or overnight in a fridge.
3. Heat a cast iron pan or large skillet over high heat, add cooking oil. Place marinated steak along with excess soy sauce in marinate and lemongrass pieces on to the pan.

4. Cook steak 3 to 4 minutes each side for medium-rare, 4 to 5 minutes for medium if you are using 1-inch thick steak. Don't forget to sear side of steak as well. Remove from heat and let the steak rest for 5 minutes.
5. Meanwhile, slice shallot thinly, chop green onion, cilantro and prepare mint by taking leaves off from the stem. Set aside.
6. Slice steak into 1/4-inch thick.
7. In a large mixing bowl, whisk fish sauce, palm sugar, lime juice and chilli flakes all together. Stir in sliced steak along with toasted rice powder. Toss until steak pieces are coated evenly with dressing.
8. Finally, toss in all the vegetables we prepared. Transfer to a serving plate and garnish with toasted rice powder. Enjoy with sticky rice or by itself!

Notes for Toasted Sticky or Jasmine Rice Powder:
Heat a medium-size skillet over medium-low heat; add uncooked rice and toast until nicely golden brown, about 3 to 4 minutes. Transfer to a mortar or spice grinder and grind toasted rice into your desired fineness.

No comments

, by Unknown

All Recipes

CAROB BEEF RENDANG (CAROB SYRUP)

Ingredients:

600g pound boneless beef short ribs marinate with 1tbsp Carob Powder (cut into cubes)

5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods

2 pcs tamarind slice

200ml thick coconut milk

200ml water
1 stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves

3 Lemon leaves

3 Turmeric leaves

6 tablespoons kerisik (toasted coconut)

2 tablespoons Carob Syrup to taste

1 tablespoon Salt to taste

Spice Paste:

10-12 dried chilies (soaked in warm water and seeded)

1 inch ginger

1 inch galangal

5 Candlenuts

5 cloves garlic

5 shallots

3 stalks lemongrass (about 4 inch and pounded)

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

Method:

1)Chop the spice paste ingredients and then blend it in a food processor until fine.

2)Heat the oil in a stew pot, add the spice paste stir-fry them until aromatic, then add the beef stir for 1 minute.Add water.

3)Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(tkaffir lime leaves, lemon leaves, turmeric leaves).
Lastly,add in pounded lemongrass and stirring to blend well with the meat.

4)Add salt and Carob Syrup to taste. then add in the coconut milk and simmer on medium heat,add in kerisik (toasted coconut), stirring frequently until the meat is almost cooked.

5)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours until the meat is really tender and the gravy has dried up.

6)If not sweet enough, add more Carob Syrup to taste.

Serve immediately with steamed rice/Lontong and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

No comments

, by Unknown

Older
Stories

Pages

Grilled Marinated Steak & Roasted Brussels Sprouts

Thai Beef Salad, Nam Tok

CAROB BEEF RENDANG (CAROB SYRUP)

Follow Us

Labels

recent posts

Blog Archive

Pages

Grilled Marinated Steak & Roasted Brussels Sprouts

Thai Beef Salad, Nam Tok

CAROB BEEF RENDANG (CAROB SYRUP)

Follow Us

Labels

recent posts

Blog Archive

Subscribe

AUSTRALIAN CAROBS.CO