Oriental beef with baby rosa jam
Servings: 6
Ingredients
TOMATO JAM:
1 kg ripe whole baby rosa tomatoes
100ml tomato juice
2 NOMU Cook’s Collection whole star anise
1 tbsp grated ginger
1 tbsp garlic, finely chopped
1 large red chilli, finely chopped
Zest of 1 orange
1 tbsp NOMU Oriental Rub
500g brown sugar
BEEF:
500 g mature rump or sirloin, fat removed and cut into cubes
1 tbsp NOMU Oriental Rub
1/2 cup oyster sauce
100ml sunflower oil
1 clove garlic, finely chopped
Directions
For the jam, place all the ingredients in a heavy-based saucepan and cook over low heat until the sugar has dissolved. Continue to simmer for 1 hour or until the mixture is thick and sticky.
Spoon the mixture into a sterilized jam jar and keep sealed in the fridge.
For the beef, mix all the ingredients together in bowl to form a marinade and coat the prepared beef really well.
Place a griddle pan on high heat and sear the beef on all sides, being careful not to overcook the beef as you still want it to be nice and rare in the middle. Remove the beef from the pan and allow to rest in a warm place for a few minutes.
Serve in beautiful bowls with the tomato jam as a canapé or starter.
Ingredients
TOMATO JAM:
1 kg ripe whole baby rosa tomatoes
100ml tomato juice
2 NOMU Cook’s Collection whole star anise
1 tbsp grated ginger
1 tbsp garlic, finely chopped
1 large red chilli, finely chopped
Zest of 1 orange
1 tbsp NOMU Oriental Rub
500g brown sugar
BEEF:
500 g mature rump or sirloin, fat removed and cut into cubes
1 tbsp NOMU Oriental Rub
1/2 cup oyster sauce
100ml sunflower oil
1 clove garlic, finely chopped
Directions
For the jam, place all the ingredients in a heavy-based saucepan and cook over low heat until the sugar has dissolved. Continue to simmer for 1 hour or until the mixture is thick and sticky.
Spoon the mixture into a sterilized jam jar and keep sealed in the fridge.
For the beef, mix all the ingredients together in bowl to form a marinade and coat the prepared beef really well.
Place a griddle pan on high heat and sear the beef on all sides, being careful not to overcook the beef as you still want it to be nice and rare in the middle. Remove the beef from the pan and allow to rest in a warm place for a few minutes.
Serve in beautiful bowls with the tomato jam as a canapé or starter.
Ingredients
TOMATO JAM:
1 kg ripe whole baby rosa tomatoes
100ml tomato juice
2 NOMU Cook’s Collection whole star anise
1 tbsp grated ginger
1 tbsp garlic, finely chopped
1 large red chilli, finely chopped
Zest of 1 orange
1 tbsp NOMU Oriental Rub
500g brown sugar
BEEF:
500 g mature rump or sirloin, fat removed and cut into cubes
1 tbsp NOMU Oriental Rub
1/2 cup oyster sauce
100ml sunflower oil
1 clove garlic, finely chopped
Directions
For the jam, place all the ingredients in a heavy-based saucepan and cook over low heat until the sugar has dissolved. Continue to simmer for 1 hour or until the mixture is thick and sticky.
Spoon the mixture into a sterilized jam jar and keep sealed in the fridge.
For the beef, mix all the ingredients together in bowl to form a marinade and coat the prepared beef really well.
Place a griddle pan on high heat and sear the beef on all sides, being careful not to overcook the beef as you still want it to be nice and rare in the middle. Remove the beef from the pan and allow to rest in a warm place for a few minutes.
Serve in beautiful bowls with the tomato jam as a canapé or starter.
Ingredients
TOMATO JAM:
1 kg ripe whole baby rosa tomatoes
100ml tomato juice
2 NOMU Cook’s Collection whole star anise
1 tbsp grated ginger
1 tbsp garlic, finely chopped
1 large red chilli, finely chopped
Zest of 1 orange
1 tbsp NOMU Oriental Rub
500g brown sugar
BEEF:
500 g mature rump or sirloin, fat removed and cut into cubes
1 tbsp NOMU Oriental Rub
1/2 cup oyster sauce
100ml sunflower oil
1 clove garlic, finely chopped
Directions
For the jam, place all the ingredients in a heavy-based saucepan and cook over low heat until the sugar has dissolved. Continue to simmer for 1 hour or until the mixture is thick and sticky.
Spoon the mixture into a sterilized jam jar and keep sealed in the fridge.
For the beef, mix all the ingredients together in bowl to form a marinade and coat the prepared beef really well.
Place a griddle pan on high heat and sear the beef on all sides, being careful not to overcook the beef as you still want it to be nice and rare in the middle. Remove the beef from the pan and allow to rest in a warm place for a few minutes.
Serve in beautiful bowls with the tomato jam as a canapé or starter.
