Beef with sautéed mushrooms and bitter gourd

Beef with sautéed mushrooms and bitter gourd

By
From
My Feast
Serves
6
Photographer
Chris Chen

I came up with this dish on the island of Siquijor in the Philippines. It is said that while on this island if someone touches you on the shoulder, you should immediately do it back, or else they may take all your power.

Ingredients

Quantity Ingredient
1.2kg trimmed beef sirloin, cut into 50 g pieces
salt and ground black pepper, to taste
3 litres beef stock
100g butter
100ml olive oil
garlic, minced with a large pinch of salt
150g french shallots, finely diced
50g fresh shiitake mushrooms, trimmed
40g wood ear mushrooms
2 tablespoons mexican spices
100ml red wine
2 bitter grounds, halved lengthways, seeds removed and finely diced
2 carrots, finely diced

Garnish

Quantity Ingredient
200ml vegetable oil
garlic, thinly sliced
4 french shallots, thinly sliced
1/2 bitter ground, seeds removed and thinly sliced

Method

  1. Preheat the oven to 140°C
  2. Trim the beef, then rub with salt and pepper. Place in a heavy-based casserole dish with the stock and bring to a gentle boil. Cover with a lid, transfer to the oven and cook for 3 hours or until very tender. Remove the beef with a slotted spoon and set aside.
  3. Skim the cooking liquid and simmer over low heat until the stock has reduced by three-quarters. Remove from the heat and keep warm.
  4. Meanwhile, to make the garnish, heat the oil in a frying pan to 160°C or until a cube of bread browns in 30–35 seconds, and fry the garlic, shallot and gourd separately until golden and crisp. Remove with a slotted spoon, drain on paper towel and set aside.
  5. Heat half of the butter and all of the oil in a heavy-based frying pan over medium–high heat. When the butter is frothy and just starts to turn brown, add the garlic and shallot and stir for a few seconds, then add the mushrooms and stir-fry for 3 minutes. Strain through a fine mesh sieve placed over a heatproof bowl. Set the mushroom mixture aside.
  6. Return the strained liquid to the pan over medium–high heat. When hot, dust the beef in the Mexican spices, add to the pan and cook until golden all over.
  7. Add the wine and simmer until reduced by half. Remove the beef with a slotted spoon and set aside.
  8. Add 150 ml of the reduced stock to the pan and simmer until reduced by half. Add the gourd, carrot and remaining butter, reduce the heat to as low as possible and shake the pan so all the butter is incorporated into the sauce.
  9. To serve, arrange the beef on a plate and top with the mushrooms and spoon over some of the cooking juices. Place a spoonful of the gourd and carrot sauce at the base of each piece of beef, then sprinkle a little pile of the fried onion, garlic and gourd chips about the plate. Serve immediately.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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