Saving Beef Satay


From the files, I pulled out a recipe for Malay Beef Satay from a 1998 issue of the New York Times Magazine.  Simple enough to make on a week night, the satay marinates for an hour in spice-infused coconut milk, and broils up in minutes.  That is, if you have the right kind of beef.  The recipe calls for rump steak, or boneless sirloin, and being money-minded, aka cheap, I bought the rump.  Bad idea, it was tough and chewy, the wrong kind of meat for the flash broiling of a satay.  I couldn’t eat it as is.


To redeem the meat, it needed a long stew to soften the tough collagen.  A nice curry to incorporate the spices and braise the beef, should improve matters greatly.  Based on Cook’s Illustrated’s curry recipe, I stewed the beef with potatoes, tomatoes, greens, peas, and more spices.  Forty-five minutes of heat made a world of difference in the beef, making it tender, and, em, edible.


One Response to “Saving Beef Satay”

  1. More Salmon Tandoori « The Littlest Kitchen Says:

    […] The Littlest Kitchen Just another weblog « Saving Beef Satay […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: