← Back to Search Results
braising, roasting Asian
Spiced Salad of Braised Beef with Roasted Rice

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This is a complex salad even by my standards, but I have to include it as it has been one of my favorites for about 10 years. It’s the way we often used up the trimmings of beef in the Mezzo kitchen.

The flavor is intense, but the best part is the texture-the meat is stringy but soft, crisp, and salty. With the heat of the chile and the sourness of the green mango, it is an inspired combination. Master this salad and you will find it hard ever to beat it.

You can multiply the recipe as many times as you like for a dinner party or feeding the masses. It is truly addictive, so make lots-you can store the meat in the refrigerator for up to a week.

Yield: Serves 6

Ingredients

Beef:

  • 1 1/3 lb boneless sirloin, fat removed, cut in chunks
  • 1¼ cups fish sauce
  • 8 cups coconut milk
  • 3 thumb-sized pieces fresh ginger, roughly chopped
  • 1 head galangal, roughly chopped (optional)
  • Lemongrass strip, bruised
  • 10 lime leaves (optional)

Salad:

  • Handful of white sticky (glutinous) rice
  • 2 green mangos, peeled and cut into julienne
  • 3 Thai shallots, thinly sliced
  • 2 handfuls of fresh Cilantro
  • 1 stalk lemongrass, peeled and sliced into thin rounds
  • Large handful of fresh Thai basil
  • Large handful of fresh mint leaves
  • ¼ cup nam jim dressing (see below)

‘Nam Jim’

  • 2 fresh large red chiles
  • 2 fresh small green chiles
  • ¼ cup palm sugar
  • ¼ cup fish sauce
  • ¼ cup lime juice

Directions

Put the meat in a large bowl and cover with the fish sauce. Seal with plastic wrap and refrigerate overnight.

The next day, heat the oven to 325°F. Remove the beef from the fish sauce and put it in a large roasting pan with the coconut milk, ginger, galangal, lemongrass, and lime leaves. Put this in the oven to cook for 1 hour, then raise the temperature to 350°F and cook for 40 minutes longer.

Increase the oven temperature again, to 425°F, and cook for another 40 minutes to caramelize the mixture. It should turn golden brown and most of the coconut milk should have evaporated. It will look like the whole thing is burned, but it is not. It’s just fabulously tasty.

Remove the roasting pan from the oven (leave the oven on) and put the meat into a bowl or dish to cool. Do not refrigerate-the beef is much better served at room temperature-although you can obviously refrigerate any leftovers for the next day.

Meanwhile, soak the rice for the dressing in a bowl of cold water for 10 minutes. Drain well, then spread it out on a baking sheet and roast in the 425°F oven, stirring often, until it is lightly browned and smells nutty. Transfer to a bowl and let cool, then grind to a coarse powder with a mortar and pestle.

To make the salad, shred the beef and put the mangos, shallots, cilantro, lemongrass, basil, and mint in a bowl, tearing any very large mint leaves into pieces. Add the dressing and toss gently. Serve the salad and beef together, sprinkling the roasted rice over the top like sesame seeds.

Nam Jim:

This quick and easy dressing is perfect for all the Thai salads. Make it fresh every time you want to use it.

Dice all the chiles, then, using a pestle and mortar, crush them with the palm sugar. Add the fish sauce and lime juice to taste and use as soon as possible, within 6 hours.


© 2008 John Torode

Note from Cookstr's Editors

Nutritional information is based on using 1/4 cup of glutinous rice, Thai basil, mint leaves, and 1/2 cup of cilantro.

 

Nutritional Information

Nutrients per serving (% daily value)

620kcal (31%)
1238mg (52%)
33g
2g
45g (70%)
0g
34g (169%)
7g
1g
47mg (16%)
15g
26g
139mg
957mg
52mcg RAE (2%)
25mg (42%)
84mg (8%)
8mg (42%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
american-masala American Masala
by Suvir Saran
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?