Balinese beef bolar blade roast with coconut rice

Balinese beef bolar blade roast with coconut rice


Preparation Time: Cook Time:

Ingredients / serves 6

  • 1 kg beef bolar blade roast
  • 3 cloves garlic, chopped
  • ½ long red chilli, chopped
  • 3 cm peeled ginger, peeled, sliced
  • 1 eschalot, chopped
  • 2 tbsp kecap manis (sweet soy)
  • Squeeze of lime juice
  • 1 tbsp fish sauce
  • 1 cup black (or brown or wild) rice
  • ¼ cup shredded coconut, toasted
  • 150 g green beans, trimmed, halved
  • 1 bunch asparagus, trimmed, cut into thirds
  • 100 g snow peas, thinly sliced
  • 1 punnet cherry tomatoes, halved
  • 2 tbsp chilli sambal (or sambal oelek), plus extra to serve with beef
  • lime wedges, to serve

Method

1.
Place beef in a roasting dish. Place garlic, chilli, ginger and eschalot in a mortar and pestle and pound to a paste. Stir in kecap manis, lime and fish sauce. Spread all over beef. Cook at 200C for 15 minutes then reduce to 160C and cook for 45-50 minutes for medium rare. Rest, covered, for 15 to 20 minutes, until ready to serve.
2.
Wash rice and place in a medium saucepan with 2 cups water, bring to the boil, cover and simmer for 25 minutes until tender. Stir through toasted coconut.
3.
Place beans and asparagus in a bowl and pour over boiling water. Sit for 1 minute and drain. Toss with snow peas, cherry tomatoes and sambal.
4.
Rest beef and slice into ½ cm slices. Serve with coconut rice and sambal vegetables, lime wedges and extra sambal, if desired.

Essential Tips

  • Black rice is now available from large supermarkets or from health food stores.
  • Instead of a mortar and pestle you can use a small food processor for similar results.

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Balinese beef bolar blade roast with coconut rice

Balinese beef bolar blade roast with coconut rice
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