Asian recipes
30 minutes
Thai red beef curry
Boerewors tartare
4
Easy
35 minutes, plus marinating time
10 minutes
Ingredients
- 2 T coriander seeds
- 1 t black peppercorns
- 2 T cloves
- A few sprigs thyme
- g 800 free-range beef sirloin
- 2 T wine or grape vinegar
- A few drops olive oil For the sheba:
- 4 ripe tomatoes, diced
- 1½ T tomato paste
- 1 x 5 cm piece ginger
- 1 clove garlic
- 1 red chilli
- Sea salt and freshly ground black pepper
- A pinch sugar
- 1 t balsamic vinegar
- ½ cup white wine To serve:
- 300 g cucumber, peeled and sliced julienne
- White grape vinegar
- Sea salt and white pepper, to taste
- 4 free-range egg yolks
- 4 smoked fleur de sel flakes
- 1 mielie, chargrilled
- Pickled onion, sliced
Method
Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.
Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.
In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.
Dress the cucumber in vinegar, salt and white pepper, to taste.
Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.