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Three pepper meat with coconut rice and cucumber salad

Rating
Category, , DifficultyBeginner

The Malagasy pepper is famous far beyond the country's borders because of its quality and special flavour. In this delicious recipe for beef in sauce, we use three different types of Malagasy pepper: pickled green pepper, dried black pepper, and wild jungle pepper (in Malagasy, voatsyperyfery). It is accompanied by coconut rice, a speciality of the Sakalava tribe on the northwest coast of Madagascar. The simple cucumber salad completes the meal, it is served almost everywhere on the island as a side dish. In Malagasy, this dish is called: Hen'omby saosy telo dipoavatra sy vary voanio miaraka amin'ny lasary kokombra.

Yields4 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
For Rice and Meat:
 750 g beef shank
 2 cans of coconut milk
 1 pinch flour
 15 l water
 300 g rice
 2 tsp curcuma
 1 tsp salt
For the meat marinade:
 1 tbsp freshly ground black pepper
 1 tbsp freshly ground jungle pepper
 60 g pickled green pepper
 1 tbsp salt
 125 ml oil
 3 tbsp dark soy sauce
 3 tbsp liquid sweetener
For the cucumber salad
 1 cucumber
 2 tomatoes
 3 shallots
 of half a lemon
 4 tbsp oil
 1 tbsp vinegar
 pepper, salt
 ½ bunch parsley
 2 sticks Coriander
1

Cut the meat against the grain into pieces about 6 cm wide. Freshly grind black pepper and jungle pepper for the marinade in a pepper mill. Crush the grains of green pepper with a fork. Mix the three types of pepper with salt, oil, soy sauce, and liquid sweetener to make a marinade. Marinate the beef thoroughly with it, kneading everything well with your hands. Leave the marinated meat in the refrigerator overnight.

2

The next day, sear the pieces of meat in a large sauté pan. Add the water and the coconut milk. Now the whole thing must simmer for one and a half to two hours so that the liquid reduces and the meat becomes tender.

3

In the meantime, the cucumber salad can be prepared. Peel the cucumber and cut it into thin slices. Remove the stalk and the inside of the tomatoes and cut them into strips. Peel the three shallots and dice them very finely. Make a vinaigrette of lemon juice, oil, vinegar, and parsley. Add coriander only to taste. Season with pepper and salt. The salad can sit in the refrigerator until the rest of the meal is ready.

4

Put the rice in a pot with a can of coconut milk and enough water to cover it completely. Mix in the turmeric and salt. Then simmer for 25 minutes, adding water if necessary, until the desired consistency is reached. The sauce in the pan will darken over time.

5

Once the sauce has thickened to the point where you can see the meat again, whisk in some flour or sauce thickener. Finally, season everything with salt and pepper and serve. Bon appétit!

 Stoppuhr 2 h  Stoppuhr 30 min

Ingredients

For Rice and Meat:
 750 g beef shank
 2 cans of coconut milk
 1 pinch flour
 15 l water
 300 g rice
 2 tsp curcuma
 1 tsp salt
For the meat marinade:
 1 tbsp freshly ground black pepper
 1 tbsp freshly ground jungle pepper
 60 g pickled green pepper
 1 tbsp salt
 125 ml oil
 3 tbsp dark soy sauce
 3 tbsp liquid sweetener
For the cucumber salad
 1 cucumber
 2 tomatoes
 3 shallots
 of half a lemon
 4 tbsp oil
 1 tbsp vinegar
 pepper, salt
 ½ bunch parsley
 2 sticks Coriander

Directions

1

Cut the meat against the grain into pieces about 6 cm wide. Freshly grind black pepper and jungle pepper for the marinade in a pepper mill. Crush the grains of green pepper with a fork. Mix the three types of pepper with salt, oil, soy sauce, and liquid sweetener to make a marinade. Marinate the beef thoroughly with it, kneading everything well with your hands. Leave the marinated meat in the refrigerator overnight.

2

The next day, sear the pieces of meat in a large sauté pan. Add the water and the coconut milk. Now the whole thing must simmer for one and a half to two hours so that the liquid reduces and the meat becomes tender.

3

In the meantime, the cucumber salad can be prepared. Peel the cucumber and cut it into thin slices. Remove the stalk and the inside of the tomatoes and cut them into strips. Peel the three shallots and dice them very finely. Make a vinaigrette of lemon juice, oil, vinegar, and parsley. Add coriander only to taste. Season with pepper and salt. The salad can sit in the refrigerator until the rest of the meal is ready.

4

Put the rice in a pot with a can of coconut milk and enough water to cover it completely. Mix in the turmeric and salt. Then simmer for 25 minutes, adding water if necessary, until the desired consistency is reached. The sauce in the pan will darken over time.

5

Once the sauce has thickened to the point where you can see the meat again, whisk in some flour or sauce thickener. Finally, season everything with salt and pepper and serve. Bon appétit!

Three pepper meat with coconut rice and cucumber salad

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