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Ginger braised beef with pineapple and coriander
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Prep Time:
10 minutes
Cook Time:
125 minutes
Total Time:
135 minutes
Try tantalizing ginger braised beef with pineapple and coriander by Curtis Stone for a family feast.
Ingredients:
  • 500g beef chuck steak, cut into large chunks (about 5cm x 4cm)
  • 36.40 gm olive oil
  • 1 medium brown onion, cut into 2cm dice
  • 20g ginger
  • 4 cloves garlic, crushed
  • 1/4 fresh pineapple, peeled, cored, cut into 3cm pieces
  • 67.50 gm hoisin sauce
  • 62.50 ml brand Italian red wine vinegar
  • 375.00 gm water
  • 255.00 gm brand real chicken stock
  • 200g potato
  • 200.00 gm brand long grain rice
  • 415.00 gm water
  • 2.40 gm salt
  • 1/8 bunch fresh coriander, leaves only
Instructions:
  • - Preheat the oven to 160°C (140°C fan). - Heat a medium heavy-based casserole pan over high heat. - Season the beef with salt and pepper. - Add 1 tablespoon of oil, then the beef, and cook for about 5 mins until browned on all sides. - Add the remaining oil, onion, ginger, and garlic, and cook for 2 mins until the onion begins to soften. - Stir in pineapple, hoisin sauce, and vinegar, and bring to a simmer.
  • Pour in the water and stock and bring to a gentle simmer. Cover the pot and transfer it to the oven. Braise for approximately 1 hour and 15 minutes, or until the beef is nearly tender.
  • Place the pan over medium-low heat and stir in the potato. Simmer uncovered for about 25 minutes until the potato and beef are tender and the liquid thickens slightly.
  • In a small heavy-based saucepan, bring the rice, water, and salt to a boil over high heat. Lower the heat to medium-low, cover, and let it simmer for about 15 minutes until the water is absorbed and the rice is tender. Avoid stirring to prevent sticking. Fluff the rice with a fork, cover, and let it sit for 5 minutes before serving.
  • Portion the succulent braised beef onto 4 plates, generously sprinkle with fragrant coriander, and elegantly serve alongside the fluffy rice.

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