½ bunchcoriander,leaves
picked,rootsandstems
finelychopped
(^2) / 3 cupsmoothpeanutbutter
400mlcancoconutmilk
2½tablespoonschillipaste
1 tablespoonredwinevinegar
1.4kgbeefchucksteak, cut
into4cmcubes
1 tablespoonextravirgin
oliveoil
freshlygroundblackpepper
1.Preheatslowcookeronhigh.
2.Combinecorianderroot
andstems,peanutbutter,
coconutmilk,2 tablespoons
of the chilli paste, the vinegar
and½ cupboilingwaterin
slowcooker.
3.Addbeef.Stirtomixwell.
Cook,covered,for5 hoursor
untilbeefis tenderandsauce
is thickened.Usinga slotted
spoon,transferbeeffrom
cookertoa mediumbowl.
Blend sauce with a stick
blenderuntilsmooth.
4.Mixremainingchillipast
andoilina smallbowl.
5.Stirhalfthecoriander
leavesthroughbeefmixtur
drizzlewithchillioilmixtur
Seasonwithpepper.Top
withremainingcoriander
leaves and serve.
Coconut & Peanut Beef
SERVES 6 PREPARATION20 MINUTES COOKING 5 HOURS
Top
tip
✦Refrigerate
in
anairtight
container
forupto
2 days,
or
freezefor
upto
3 months.
46 Woman’s Day