Bali Beef Casserole Recipes

BALI BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a frying pan; pour off drippings.
• Combine beef and remaining ingredients in a 2 quart covered casserole dish.
• Bake 30 minutes.

BALI BEEF

Steps:

• Preheat oven to 350 degrees.
• Brown beef and onion in a skillet and drain.
• Combine with the rest of the ingredients except the grated cheese.
• Pour into a 2 qt casserole dish.
• Top with grated cheese.
• Bake 45-50 minutes.

DAGING BUMBU BALI - INDONESIAN MEAT-DISH

Steps:

• Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
• Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
• Process until you have a paste.
• Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
• Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
• Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
• Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.
• The little chilies make this dish pretty hot and I sometimes leave them out.

BETTY'S SLOW COOKED BALINESE BEEF CURRY

Steps:

• 1. Using a sharp knife, chop the beef into large 1 inch (3cm chunks.
• 2. Heat the oil in a large heavy based fry pan. Sear the beef (just browned but not cooked all the way through) in two batches and pop into a large stove top casserole dish (such as le creuset or bessemer)
• 3. In the same fry pan, cook the onion, stirring often. Add to the beef in the casserole dish. Remove the frying pan from the heat
• 4. Use a food processor or large mortar and pestle to bend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, tumeric, salt, pepper and oil to a smooth paste.
• 5. Re-heat the frying pan, stir fry the curry paste for 2 minutes until it becomes fragrant. Stir in the coconut milk, kecap manis, water and cashews. Bring the boil.
• 6. Add the curry paste to the beef and onions in the casserole dish, cover and cook over a low heat stirring occasionally for about 2 - 2 1/2 hours. The meat will be fork tender.
• 7. Serve with steamed fragrant rice and a medley of seasonal steamed vegetables.

PERFECT TENDERLOIN STEAK - BALI STYLE

Steps:

• Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
• Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
• Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
• Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
• Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
• Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
• Your steaks are finished if they have a nice all around tan and brown shade.
• Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
• Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
• Serve with french fries, a light salad and some white bread to dip into the gravy.