Slow braised Steak with Pineapple, chili, coriander.

Perfect or for a great mid-week meal.

800 grams of tenderised steak cut into desired size
2 onions, peeled and chopped 
3 tablespoons of oil 
Salt and pepper to taste
2 fresh chilies sliced thinly sliced
3 cloves of garlic, peeled and finely chopped 
2 tablespoons of Mrs balls chutney
3 tablespoons of Braai sauce or Barbecue sauce

For the rice 
2 cups of Bimrie Jasmine rice cooked for 8 minutes in boiling salted water and rinsed with cold water and set one side 
1 cup of fresh pineapple cut into small cubes 
1 cup of fresh coriander roughly chopped
3 tablespoons of coconut oil
2 tablespoons of sesame seeds
2 fresh chilies chopped finely

In a pot, heat the oil and fry onions until almost brown, add the steak, garlic, salt, pepper and chillies and lower the heat to medium low and slowly cook steak for 30 to 40 minutes, do not add any water, stir occasionally. Next, add the chutney and Braai sauce and braise for 10 minutes on low heat. Stirring occasionally. Switch off heat.
For the rice, heat a large saucepan or pot with the coconut oil and add the pineapple, chilies and sesame seeds and stir fry for 3 minutes. Add the rest of the ingredients and stir fry until rice has heated through. And it's done... Serve with the slow braised steak. Delicious

Cape Malay Cooking with Fatima Sydow

Daily Voice