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Thursday, June 20, 2024

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Black Pepper Beef-Bistake | Hiran Manoj Peiris

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ශ්‍රී LankaNZ is a free distributed Sri Lankan Community Newspaper that aims to reach a Sri Lankan population of over 18,000 all over New Zealand. The demand for entertainment in literacy media itself gave birth to ශ්‍රී LankaNZ

Ingredients

Beef rump-500g
Capsicum green or ‘Malu Miris’ (Banana Peppers) cut  into long slices
Crushed black pepper 1 tablespoon
Coconut vinegar  3 tablespoons
Pandan leaves
Curry leaves
Potato – 1 or 2 chunks or slices cut
Ginger garlic paste -1 tablespoon
Pieces of cinnamon
Cardamoms 5
Red onion ring-cut 1 ring
Corn flour 1 tablespoon
Mustard seeds-1 tablespoon
Turmeric powder- 1 tablespoon
Raw curry powder 1 tablespoon
Lemon- for taste
Salt- for taste

Method

  1. Marinate sliced cut beef rump with pepper, curry powder turmeric salt 1 Tablespoon of vinegar, keep for at least half an hour to marinate.
  2. Cut onion rings and keep them aside, keep a few pieces of chopped onion separately, slice capsicum, blend mustard with the remaining vinegar, and keep ready. 
  3. Put marinated beef and potato into a cooking pot with half a cup of cold water and boil on medium heat. Let the meat cook slowly till it gets very soft in 20 near minutes. 
  4. Heat 1 tablespoon of oil separately and add cardamom, cinnamon, curry leaf, pandan leaf, chopped onion, ginger garlic, sauté them for nearly two minutes, and then add vinegar and mustard and mix. Add grained beef( keep the liquid separately), mix corn flour with cold water and mix with leftover water and add to beef. Mix it for two-three minutes. Taste the salt and vinegar level also the black pepper level then add more if necessary to suit your taste. Finally, give it a  touch of lemon and also keep up with your taste.
  5. Take on to the serving dish, and garnish with red onion rings. 

The same method can be used for pork, chicken, and lamb. If you want to do fish, have it coated with corn flour and pan seared before cooking following the same method.

By Hiran Manoj Peiris
Director- Chef Spicy Touch
Head Chef- Local Dinner Stag Park, Taupo

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