Drunken Roast Beef with Sticky Rice

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Dairy, Garlic & Gluten Free | Prep time: 30 Min | Cooking time: 2 hours | Serves 4

Tools required for this recipe:

• Measurement and stirring utensils
• A large glad bag or way to easily coat cubed meat
• An oven and stove top
• Pot(s) that can be used for these steps. The oven pot needs a lid.

Ingredients

• 500 grams          Porterhouse beef or whatever cut you like (the more fat the better)
• 1 Litre                   Beef stock
• 1½ tablespoon  Powdered beef stock in addition to the above
• 1 teaspoon          Ground ginger
• 350-420ml         Dark gluten free beer
• 3 tablespoons    Olive oil
• 1 teaspoon          Salt
• 1 teaspoon          Ground black pepper
• 5 tablespoons    All purpose rice flour (not self-raising)
• ½ teaspoon        Dried thyme
• 2                            Carrots, sliced chunky
• 2 cups                 Medium grain rice, thoroughly rinsed with water

Step 1: Prepare the beef

1. Mix the salt, pepper and all-purpose flour in a bag or whatever you’re using to coat the meat.
2. Cut the beef into 2-3cm cubes and place them in the bag in batches. Jiggle the bag around until the batch is coated then set aside and do the next batch. Try not to crowd the cubes in the bag.
3. When you’re done coating the beef, set aside the bag and its remaining flour mix aside for later.
4. Put the olive oil into your stovetop pot and turn up to medium heat.
5. Add the beef and lightly brown all sides, trying not to crowd as they will want to stick together.
6. Remove the beef from the pot and turn the heat down to low.
7. Put 350ml of the beef stock, the stock powder, ginger, beer and thyme together and stir.
8. Add the liquid to the stove pot and heat, using a spatula or wooden spoon to loosen the flour bits that got stuck on the pot base into the mix.

Step 2: Roast it

1. Preheat your oven to 160 C (320 F)
2. Place the carrots and onion in the bottom of your oven-safe pot.
3. Put the beef on top of the veggies and cover it all with the sauce. Everything in your pot needs to be 95% covered with the sauce. If this is not the case, add some water or more beer.
4. Cover the pot and roast for 90 minutes.
5. Remove the cover and stir only a little, loosening anything that has stuck to the sides.
6. Return the uncovered pot to the oven for 30 minutes and start your sticky rice.

Step 3: Sticky Rice

1. Thoroughly wash the rice with water using a strainer.
2. Pour the remaining 750ml of stock into a stove pot and add 250ml of water.
3. Stir in the rice flour + salt + pepper coating remnants. It’s okay if it clumps up a bit.
4. Add the washed rice and bring to the boil.
5. Reduce to a simmer and stir every 2-3 minutes until the rice is cooked and it has absorbed any visible liquid that sits above the rice. Add some water if the rice doesn’t look like it will finish cooking before you run out of liquid. Keep stirring because it will burn to the bottom of the pot if you don’t 🙂

Serve together and enjoy!

Notes

1. This recipe freezes well for up to 3 months if you have excess.
2. An alternative to the sticky rice is instead to add 2 peeled and cubed potatoes to the oven pot and serve the meal as a stew.
3. You will have leftover sauce at the end of it all. This can also be re-used and converted into a sticky rice by using the sauce and adding water to take it up to 1 Litre of liquid for 2 cups of rice.