Tamarind and date braised beef
Tamarind is a fruit that grows in pods and has a sour taste and cuts through the sweetness of the dates making this dish irresistible.
Beef scotch fillet (rib eye), raw
400 g, (buy 500g)
1 medium, finely chopped
150 g, halved
½ cup(s), (125ml)
Frozen broad beans
150 g, (buy 2 cups, 300g, frozen) thawed and peeled
- Heat oil in a large saucepan over high heat. Cook beef, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Add onion to pan and cook, stirring, for 2–3 minutes or until softened. Add dates, tamarind and stock and bring to the boil. Return beef to pan. Reduce heat and simmer, covered, for 8 minutes.
- Add beans and simmer, uncovered, for 2–3 minutes or until beef and beans are tender. Serve.
SERVING SUGGESTION: Steamed broccoli or yellow patty pan squash, plus mashed sweet potato (kumara). Boil, steam or microwave 400g sweet potato until tender. Mash with ¼ cup (60ml) skim milk. TIP: To save time, place frozen broad beans in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and peel while casserole is simmering.