Balinese beef bolar blade roast with coconut rice

Serves

Prep Time

Cook Time

Ingredients

1 kg Beef bolar blade roast

3 cloves Garlic, chopped

½ long Red chilli, chopped

3 cm Peeled ginger, peeled, sliced

1 Eschalot, chopped

2 tbsp Kecap manis (sweet soy)

Squeeze of lime juice

1 tbsp Fish sauce

1 cup Black (or brown or wild) rice

¼ cup Shredded coconut, toasted

150g Green beans, trimmed, halved

1 bunch Asparagus, trimmed, cut into thirds

100g Snow peas, thinly sliced

1 punnet Cherry tomatoes, halved

2 tbsp Chilli sambal (or sambal oelek), plus extra to serve with beef

to serve Lime wedges

Place beef in a roasting dish. Place garlic, chilli, ginger and eschalot in a mortar and pestle and pound to a paste. Stir in kecap manis, lime and fish sauce. Spread all over beef. Cook at 200°C for 15 minutes then reduce to 160C and cook for 45-50 minutes for medium rare. Rest, covered, for 15 to 20 minutes, until ready to serve.
Wash rice and place in a medium saucepan with 2 cups water, bring to the boil, cover and simmer for 25 minutes until tender. Stir through toasted coconut.
Place beans and asparagus in a bowl and pour over boiling water. Sit for 1 minute and drain. Toss with snow peas, cherry tomatoes and sambal.
Rest beef and slice into ½ cm slices. Serve with coconut rice and sambal vegetables, lime wedges and extra sambal, if desired.

Black rice is now available from large supermarkets or from health food stores.
Instead of a mortar and pestle you can use a small food processor for similar results.