Coles Magazine - October 2013

Ginger braised beef with
pineapple & coriander
4
serves
prep cook
10 110
mins mins
TOTAL RECIPE COST: $9.91
when you buy all the ingredients from Coles.
Based on actual ingredient portions used. For
a full breakdown of recipe costs go to coles.com.au
Prices valid 25/9/13 – 1/10/13
500g Coles Beef Chuck Steak, cut into large
chunks (about 5cm x 4cm)
2 tbsp olive oil
1 medium brown onion, cut into 2cm dice
4cm-piece (20g) fresh ginger, peeled,
finely grated
4 cloves garlic, crushed
¼ fresh pineapple, peeled, cored,
cut into 3cm pieces
¼ cup Fountain Hoisin Sauce
¼ cup Coles Brand Italian Red Wine Vinegar
1½ cups water
1 cup Coles Brand Real Chicken Stock
for under
1 medium-large brushed potato (200g),
peeled, cut into 2cm pieces
1 cup Coles Brand Long Grain Rice
1²/ ³ cups water
1 tsp salt
¹/ bunch fresh coriander, leaves only
1 Preheat the oven to 160°C or 140°C fan. Heat a
medium heavy-based casserole pan over high
heat until hot. Season the beef with salt and
pepper. Add 1 tbsp of the oil, then add the
beef and cook for about 5 mins, or until
browned on all sides. Add the remaining oil,
then the onion, ginger, and garlic and cook
for about 2 mins or until the onion begins to
soften. Stir in the pineapple, hoisin sauce,
and vinegar and bring to a simmer.
2 Add the water and stock and bring to
a simmer. Cover and transfer to the oven.
Braise for about 1 hr 15 mins, or until the beef
is almost tender.
3 Place the pan over medium-low heat. Stir in
the potato. Simmer gently, uncovered, for
about 25 mins, or until the potato and beef
are tender and the liquid thickens slightly.
4 Meanwhile, in a small heavy-based
saucepan, bring the rice, water, and salt to
a boil over high heat. Reduce the heat to
medium-low. Cover and simmer gently for
about 15 mins or until the water has been
absorbed and the rice is tender. Don’t stir
the rice during cooking, as this can release
starches that will lead to sticking. Fluff the
rice with a fork and let stand, covered, for
5 mins before serving.
5 Divide the braised beef among 4 plates,
sprinkle with the coriander, and serve with
the rice.
Per serve • 2244kJ (534 Cals) • 31.3g protein
• 16.7g fat (4.2g sat fat) • 61.3g carbs (13.9g sugars)
• 3.9g fibre • 1180mg sodium
MATT’S TOP picks
Wynns Coonawarra
Estate “The Siding”
Cabernet Sauvignon
Unmistakably Coonawarra,
this is pure and polished
cabernet at an attractive price.
Available at