MALAYSIAN BEEF RECIPE RECIPES

Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

Taste and add salt and a generous amount of black pepper to taste, stirring well. 

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top. 

Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

Taste and add salt and a generous amount of black pepper to taste, stirring well. 

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top. 

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

Taste and add salt and a generous amount of black pepper to taste, stirring well. 

Turn the oven low to keep the hash warm while frying eggs

Pat the mixture down in the pan and let brown for about 8-10 minutes

Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

Slide onto a large plate and place in the low oven

Fry the eggs in olive oil to your liking, adding a grind of pepper

Plate the hash topped the remaining parsley and with an egg on top.