BEEF, SLOW TOMATOES & BEANS WITH PICKLED LETTUCE & CORNBREAD
SERVES 6 / PREPARATION 30 MINUTES PLUS MARINATING TIME / COOKING 2 HOURS 30 MINUTES PLUS RESTING TIME
Tri tip is a delicious cut of beef but needs a bit of care when cooking as it is best served medium-rare and cooking times will vary depending on thickness of your piece. A meat thermometer is handy if you are not confident with the method of pushing the meat for springiness.
2 x 400g cans whole peeled tomatoes
4 cloves garlic, 2 crushed, 2 sliced
4 tablespoons olive oil, plus extra to drizzle 2 teaspoons cumin seeds
1 teaspoon coriander seeds
3 tablespoons fresh thyme leaves 140ml cider vinegar or white wine vinegar 800–900g tri-tip beef steak
1 tablespoon rock salt
2 tablespoons sugar
1 iceberg lettuce
½ teaspoon celery seeds
1–2 red chillies, sliced
1 onion, finely chopped
125ml beef or vegetable stock
2 x 400g can black beans or kidney beans, drained juice of 1 lime cornbread, to serve (see recipe)
Heat the oven to 120℃.
Drain the juice off the tomatoes, putting the juice in a dish. Cut the tomatoes in half and place on a baking tray, cut-side up. Top with slices of garlic, a drizzle of olive oil and a good sprinkle of salt. Roast for 2 hours then roughly chop and refrigerate for up to 3 days.
In a dry frying pan, cook the cumin and coriander seeds for about 30 seconds until aromatic. Place in a pestle and mortar and grind roughly. In the same frying pan, toast the thyme leaves for about 2 minutes then add to the mortar and grind a little with the spices. Add half of the spice-herb mix to the tomato juice (set the rest aside for the beans) along with the crushed garlic, 1 tablespoon vinegar and 3 tablespoons oil. Add the steak and coat well. Cover and refrigerate to marinate for at least 12 hours (or up to 24 hours), turning a few times.
To make the pickling liquid, put the rock salt, sugar and the remaining vinegar in a saucepan with 1 cup water and heat to dissolve the sugar and salt. Cool.
Separate and wash the lettuce leaves. Tear the leaves into long strips, discarding the thicker stem part. Place in large bowl with the celery seeds and chilli and pour over the pickling liquid. Use your hands to mix the lettuce well with the liquid. Let sit for at least 30 minutes at room temperature (though it’s best covered and refrigerated overnight, mixing occasionally). Store in the refrigerator.
Remove meat from the fridge at least 30 minutes before cooking and remove from the marinade, scraping off the excess. Heat the remaining olive oil in a frying pan and cook the onion for 10 minutes until soft and just browning. Add the remaining spice-herb mix, beef marinade and stock and bring to the boil. Add the beans and heat through, mashing with a fork as they heat to make a purée. Just before serving, stir through the lime juice and any meat juices.
Heat the oven to 200℃ fanbake and a pan to very hot. Sprinkle the beef with salt. Cook in the pan for about 3 minutes on one side then sear the two edges for about 30 seconds each. Turn onto the unseared side, put in the oven and cook for about 15–20 minutes for medium-rare –it will be firm on the outside but soft and springy to touch. Transfer to a plate, cover with foil and rest in a warm place for 10 minutes. Slice finely across the grain and serve with the beans, tomatoes, lettuce and cornbread.
HOSTING DOESN’T HAVE TO BE A FORMAL, OVER-THE-TOP AFFAIR; IN MY EXPERIENCE PEOPLE ARE JUST AS HAPPY WITH CASUAL, TASTY MEALS TO GO WITH GREAT COMPANY.