Tropische stoof met ketjap en geflambeerde ananas

4 personen
240 mins

Ingredients

Ingredients:

  • 1.2 kg Irish citron
  • 180 ml soy sauce (sweet soy sauce)
  • 30 grams ginger, finely chopped
  • 1 red pepper, finely chopped (adjust the amount to your taste)
  • 2 stalks of lemongrass, cut into pieces and crushed
  • 4 lime leaves
  • 240 gr brown sugar
  • 300 ml water
  • 60 ml vegetable oil

Why stew with Irish beef?

Stewing with Irish beef is the secret ingredient to a delicious stew! Our cattle get a lot of exercise because they are outside for an average of 220 days a year. Then they eat fresh juicy grass. But even in the winter months they mainly eat grass, in the form of hay and silage grass. For example, their diet consists of 90% grass and you can taste it! Lots of exercise and lots of grass gives Irish beef a nice fat marbling and a full intense flavor. Perfect for the stew! Enjoy your meal!

Ingredients:

  • 1.2 kg Irish citron
  • 180 ml soy sauce (sweet soy sauce)
  • 30 grams ginger, finely chopped
  • 1 red pepper, finely chopped (adjust the amount to your taste)
  • 2 stalks of lemongrass, cut into pieces and crushed
  • 4 lime leaves
  • 240 gr brown sugar
  • 300 ml water
  • 60 ml vegetable oil

Why stew with Irish beef?

Stewing with Irish beef is the secret ingredient to a delicious stew! Our cattle get a lot of exercise because they are outside for an average of 220 days a year. Then they eat fresh juicy grass. But even in the winter months they mainly eat grass, in the form of hay and silage grass. For example, their diet consists of 90% grass and you can taste it! Lots of exercise and lots of grass gives Irish beef a nice fat marbling and a full intense flavor. Perfect for the stew! Enjoy your meal!

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Procedure:

With this recipe you can make delicious stew with a sweet undertone. You can use the stew for different dishes with matching ingredients. In this recipe we have chosen flambéed pineapple, bimi, prawn crackers, sesame seeds and possibly edible flowers.

  1. Heat a large pot or wok over medium heat and add the vegetable oil. Carefully place the entire candied candied in the pan.
  2. Fry the candied orange until golden brown on both sides. This usually takes 2-3 minutes on each side. Remove the candied candy from the pan and set aside.
  3. In the same pan, add the finely chopped ginger, red pepper, lemongrass and lime leaves. Bake for 2-3 minutes until the aromas are released.
  4. Add the soy sauce and brown sugar to the pan. Stir well to dissolve the sugar and let the mixture simmer for a few minutes until it starts to thicken.
  5. Pour the water into the pan and stir well again. Simmer the mixture until it becomes a slightly sticky sauce.
  6. Return the fried candied candy to the pan, making sure the whole piece is well coated with the sauce.
    Spoon the sauce regularly over the candied candy while it is simmering. Cover the pan with a lid and let it simmer over low heat for about 2 to 2.5 hours. Check occasionally and add a little extra water as needed to prevent the sauce from becoming too thick.
  7. Remove the meat from the pan and keep it warm. Strain the sauce and bring it back to a boil.
  8. Reduce the sauce to a nice thickness (the sauce can be tied with a flour paste or cornstarch).
  9. The meat can be sliced and served with the sauce and a garnish of your choice.

 

copy text

Procedure:

With this recipe you can make delicious stew with a sweet undertone. You can use the stew for different dishes with matching ingredients. In this recipe we have chosen flambéed pineapple, bimi, prawn crackers, sesame seeds and possibly edible flowers.

  1. Heat a large pot or wok over medium heat and add the vegetable oil. Carefully place the entire candied candied in the pan.
  2. Fry the candied orange until golden brown on both sides. This usually takes 2-3 minutes on each side. Remove the candied candy from the pan and set aside.
  3. In the same pan, add the finely chopped ginger, red pepper, lemongrass and lime leaves. Bake for 2-3 minutes until the aromas are released.
  4. Add the soy sauce and brown sugar to the pan. Stir well to dissolve the sugar and let the mixture simmer for a few minutes until it starts to thicken.
  5. Pour the water into the pan and stir well again. Simmer the mixture until it becomes a slightly sticky sauce.
  6. Return the fried candied candy to the pan, making sure the whole piece is well coated with the sauce.
    Spoon the sauce regularly over the candied candy while it is simmering. Cover the pan with a lid and let it simmer over low heat for about 2 to 2.5 hours. Check occasionally and add a little extra water as needed to prevent the sauce from becoming too thick.
  7. Remove the meat from the pan and keep it warm. Strain the sauce and bring it back to a boil.
  8. Reduce the sauce to a nice thickness (the sauce can be tied with a flour paste or cornstarch).
  9. The meat can be sliced and served with the sauce and a garnish of your choice.