All Easy Recipes. Cook all that you can cook. Broiled Skewered Braised Beef With Spiced Coconut Milk Sauce
(Sate Padang)
What You Need:            (To Make: 6 to 8 sate)
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  • 2 pounds bottom round of beef, trimmed of all fat, and cut into 1-inch cubes
  • 1 cup finely chopped onions
  • 2 tablespoons finely chopped fresh hot chilies
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon scraped finely grated fresh ginger root
  • 1/3 cup water
  • cup vegetable oil
  • 1 tablespoon ground coriander
  • 1 teaspoons ground turmeric
  • teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup fresh coconut milk made from 1 cup coarsely chopped coconut and 1 cup hot water

  • How To Cook:
    1. Place the beef in a heavy 3- to 4-quart saucepan and pour in enough water to cover it by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 hour, or until the beef is tender but still intact. Transfer the beef to a plate to cool.

    2. Meanwhile, prepare the sauce. Combine the onions, chilies, garlic, ginger and 1-3 cup of water in the jar of a blender and blend at high speed for 30 seconds. Turn the machine off, and scrape down the sides of the jar with a rubber spatula. Blend again until the mixture is a smooth puree.

    3. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the contents of the blender jar and, stirring frequently, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick.

    4. Stir in the coriander, turmeric, cumin and salt and cook for a minute or so. Then pour in the coconut milk, mix well and remove the pan from the heat.

    5. Preheat the broiler to its highest point. Thread the cubes of beef tightly, 4 or 5 pieces at a time, on a small skewers-preferably Oriental wooden skewers about 6 inches long. Protect the ends of the wooden skewers by wrapping them with foil.

    6. With a pastry brush, spread a generous coating of the sauce evenly over the beef. Arrange the skewers on a large baking sheet and broil them 4 inches from the heat, turning them once or twice, for about 3 minutes, or until crisp and brown.

    7. Arrange the skewers on a heated platter and brush the meat again with sauce. Reheat the remaining sauce and serve it in a small bowl.

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