MKR Recipes Episode 6: Mel and Jacinta’s Braised Beef with Black Rice and Lime Dressing

Ingredients

Toasted coconut flakes, to garnish

Lime wedges, to serve

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Braised beef

2 tbs olive oil

1.5kg beef brisket, cut into 10cm pieces

1 brown onion, coarsely chopped

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped

8 cloves garlic, crushed

2 tsp smoked paprika

2 tsp ground cumin

2 tsp dried oregano

2 tsp ground coriander

3 tbs tomato paste

500ml dry red wine

55g brown sugar

250ml orange juice

2L water

2 bay leaves

2 tbs soy sauce

2 tbs balsamic vinegar

2 tsp maple syrup or honey

Blackened corn & black rice salad

500g black rice

2 corn cobs

2 tbs olive oil

Juice of 1 lime

1 tsp honey

1 tsp Dijon mustard

2 tsp smoked paprika

2 tsp ground cumin

1 tsp salt

½ tsp black pepper

12 cherry tomatoes, halved

1 red capsicum, cut into 1cm dice

1 cup fresh coriander or parsley, chopped

90g pomegranate seeds (optional, for sweetness and texture)

Coconut roti

150g plain flour

1 tsp baking powder

½ tsp salt

45g freshly grated coconut

1 tbs coconut oil

125ml coconut milk

Ghee or coconut oil, for brushing

Method

1. Preheat oven to 160C.
2. To braise beef, heat half the oil in a large saucepan over high heat.
3. Add beef in batches, turning, until browned all over. Remove and set aside.
4. Reduce heat to medium and add remaining oil. Add vegetables and cook, stirring occasionally, until lightly browned. Add garlic and spices and cook for 2 minutes. Add tomato paste and cook, stirring for 2 minutes.
5. Add wine. Simmer until reduced by half.
6. Stir in remaining ingredients. Return beef to pan. Bring to a boil.
7. Reduce heat and simmer, covered, for about 2 ½ hours or until beef is almost tender. Remove lid and simmer for a further 1 hour or until beef is tender and sauce is thick. Remove beef from sauce and coarsely shred. Return to sauce and vegetables.
8. To make rice salad, cook rice according to packet directions.
9. Heat a grill pan or barbecue over high heat. Brush corn with a little of the olive oil and grill for 8-10 minutes, turning occasionally until lightly blackened. When cool enough to handle, trim away kernels.
10. Whisk remaining oil, lime juice, honey and spices in a large bowl. Add rice, corn and remaining ingredients. Stir to combine. Season.
11. To make the coconut roti, combine the flour, baking powder and salt in a large bowl. Stir in the coconut. Add the coconut oil and using your fingers, rub in evenly. Add coconut milk and mix to form a soft dough. Cover and set aside to rest for 30 minutes.
12. Divide into four portions. Roll portions into 5mm-thick rounds.
13. Heat a lightly oiled chargrill pan or barbecue flatplate over medium high heat. Add a bread round and cook until golden and puffed. Brush with ghee. Turn and cook for a further 30 seconds. Remove from pan and cover with a tea towel to keep warm. Repeat with remaining roti rounds.
14. Serve beef, black rice salad and roti with lime wedges. Garnish with toasted coconut flakes.