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Posted: 07 June 2014
Blog category: Recipes
Perfect sharing platter for the World Cup! Serve with a pulled pork and chorizo stew for an extra special feast.
Preparation time: 20 min
Cooking time: 1hr
To download this recipe, click here.
20g fresh ginger
3 cloves garlic 2 284g tins of chopped tomatoes
1 tbsp Knorr beef bouillon paste
400ml tin coconut milk
50g green jalapeno chillies
50g fresh coriander
30ml olive oil
1.2kg Beef top rump
1/ In a pan cook the garlic and ginger with a little oil for 5 minutes.
2/ Add the tinned tomatoes and coconut milk and cook for 10 minutes on a low heat.
3/ To finish add the jalapenos and coriander. Season with salt and pepper. (you can store this sauce in sterilised jars and serve with grilled vegetables and fish as well as meats).
For the Beef:
3/ Seal the beef on the griddle, turning to ensure you get good griddle marks all over. Place in the oven and roast for 60 minutes or until the core temperature is 60˚c for medium. Cook less if you like it rare.
4/ Rest for at least 20 minutes before serving.
5/ To serve, place on wooden skewers on a wooden board with the coconut sauce and bread to soak up the juices.