To put it simple it is dry spiced beef, but doesn’t it sound more exotic in Balinese? Unfortunately, this recipe is not from us but I can assure you that this recipe is a winner for the weekend. Why not change the Sunday roast to Balinese spiced beef?
1 kg beef topside, cut in 4 steaks 250g each
8 cloves garlic, peeled
2 tsp coriander seeds, crushed
1 tbsp chopped palm sugar
2 large red chilies, seeded
2 tbsp laos peeled and sliced
2 tsp dried shrimp paste
2 cloves ground
1 tsp salt
1 tsp black peppercorns, coarsely ground
2 tbsp oil
2 tsp freshly squeezed limejuice
Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Pound meat until flat and shred by hand into fine fibers.
Place garlic, coriander, palm sugar, red chilies, Laos, dried shrimp paste, cloves, salt and peppercorns in food processor and puree coarsely, or grind in a stone mortar. Heat oil heavy saucepan and sauté the marinade for 2 minutes over medium heat.
