Spiced Cured Beef
A fresh way to enjoy a good cut of beef in hot summer weather. Full of flavour, yet light and delicious.
- Difficulty: moderate
- Prep Time : 50 mins |
- Cook Time : 20 mins
Beef Sirloin Roll
50 g Szechwan pepper
50 g fresh ginger, finely grated
2 cloves garlic, fine grateda
10 lime leaves
50 g lemon grass, finely chopped
zest of 2 limes
zest of 2 lemons
½ tsp (2.5 ml) wasabi powder
100 g coarse Khoisan salt
¼ C (50 g) granulated sugar
40 g purple cabbage
40 g white cabbage
20 g mung bean sprouts
20 g spring onion
40 g carrot, finely julienned
40 g cucumber, finely julienned
40 g red onion, thinly sliced
10g fresh coriander, picked
1 red serrano chilli, de-seeded, finely julienned
juice of 1 lime
juice of 1 lemon
100 g butternut, diced
100 g sweet potato, diced
50 g tempura flour
salt, to taste
squeeze of lemon to finish
¼ C (60 ml) baking powder
¼ C (60 ml) cornflour / rice flour
¼ C (60 ml) cake flour
¼ tsp salt
220 ml soda water
dried Rji Rocoto chilli pepper (from Lima, Peru – alternatively you can a roast red pepper for 30 minutes, remove the skin, smoke for 10 minutes and dry for 48 hours)
a few coriander sprouts
a few sunflower sprouts
squeeze of lime juice
sweet and sour sauce
red pepper sauce
Beef Sirloin Roll
Toast the Szechwan pepper in a dry frying pan. Once toasted, crush with a mortar and pestle until coarsely ground.
Add the remainder of the ingredients to the mortar (except the salt and sugar) and mix with the pestle until combined.
Add the salt and sugar to the spices and mix together in a bowl. Rub this mix over the beef. Lay the beef in a muslin cloth; wrap up and leave to cure for 13 hours. Rub the cure mix off after the curing process – do not wash.
Thinly slice the beef into 1 mm rounds and lay onto a piece of cling wrap each piece of beef should slightly overlap the next to create a 12 cm x 8 cm mat, trim slightly to neaten.
Mix the ingredients for the salad together and season with the lime and lemon juice and salt. Lay the salad 2 cm off the edge of the beef mat and carefully roll over, to form a cylinder shape. Keep the cling wrap, around the beef, so that the beef does not dry out. Keep the beef in the refrigerator covered until ready use.
Place the dry ingredients into a mixing bowl, add the soda water and mix until the batter is smooth. Do not over mix the batter as you need the bubbles in the batter to create that extra crunch – if the batter is too thick, add a little more soda water (keep that gas in the batter).
Dust the sweet potato and butternut in tempura flour.
Pour some tempura batter over the vegetables and mix until they are completely coated in the batter.
Heat the oil in a deep-fryer or deep sided saucepan until frying temperature and then carefully fry until crispy. Remove and place on a sheet of paper towel to absorb the oil. Season to taste with salt and a squeeze lemon juice.
Place the beef roll on a plate and arrange the crispy sweet potato and butternut pieces around the beef.
Using a teaspoon, or a bottle with a nib, place dots of sweet and sour sauce and red pepper sauce around the beef.
Mix the Aji Rocoto, sunflower sprouts and coriander sprouts together, season with lime and salt and arrange on top the beef as garnish.