1 Harvey Beef Marinated Porterhouse (approx 1.3kg) 800ml Thai soy sauce 1 tbsp co riander seeds 2 tsp peppercorns 1 tsp caster sugar 2cm piece of ginger, sliced 2 x 400ml tin coconut cream To Serve Steamed Asian Greens, such as Gai Lan or Pak Choi 1 bunch fresh coriander 2 cups cooked jasmine rice
Start this recipe 2 hours before. 1. Cut porterhouse into equal sized 8 pieces. 2. Place beef in a shallow non-reactive container, add soy sauce, coriander seeds, peppercorns, caster sugar and ginger. The beef should be almost fully submerged in the soy sauce. 3. Cover and refrigerate to marinate, (2 hours). Pre-heat oven to 150°C. 1. Drain beef from marinade, pat dry with kitchen paper, reserving ginger. 2. Place beef and ginger in a lidded cast iron pot or roasting dish. 3. Add coconut cream to cover. 4. Seal with lid or cover with foil and roast until meat is tender (2-3 hours). Remove from heat and set aside. 5. Prepare steamed Asian greens and rice. Serve tender beef with braising liquid and top with fresh coriander. Serve with steamed Asian greens and jasmine rice. Beef can be made ahead of time, and gently reheated to serve. COOKS NOTES This dish requires coconut cream, as coconut milk splits when heated. For a gluten free option, use gluten free soy sauce.
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