Satay and rendang of Joviander beef prepared on the Big Green Egg

Name: Satay and rendang of Joviander beef prepared on the Big Green Egg
Ingredients: 1 units.items Joviander peeseind; 2 units.items banana shallot; 6 units.items Garlic cloves; 100 g Ginger; 4 Gochujang paste; 3 coriander powder; 3 galangal powder; 2 Turmeric powder; Cornstarch; Sea salt; diced Joviander peeseind; 40 g Fresh ginger; 1 units.items banana shallot; 4 units.items Garlic cloves; 1 units.items Chili pepper; 1 units.items Lime; 2 Cumin powder; 2 coriander powder; 5 ketjap asin; 4 Vegetable oil; Fresh coriander

With a Joviander beef tip, you can prepare both satay and rendang on the Big Green Egg. These dishes offer an explosion of flavors with tender meat and spicy herbs.

Ingredients

1units.itemsJoviander peeseind

2units.itemsbanana shallot

6units.itemsGarlic cloves

100gGinger

4Gochujang paste

3coriander powder

3galangal powder

2Turmeric powder

Cornstarch

Sea salt

diced Joviander peeseind

40gFresh ginger

1units.itemsbanana shallot

4units.itemsGarlic cloves

1units.itemsChili pepper

1units.itemsLime

2Cumin powder

2coriander powder

5ketjap asin

4Vegetable oil

Fresh coriander

Preparation

Prepare the Big Green Egg as follows: 160ÀöC, cast iron grill grate.
Remove the silverskin from the beef end and take off the thickest membranes.
Cut the best, least sinewy pieces into blocks of about 3 by 3 cm and save these for the satay. Finely chop all trimmings and other parts for the rendang.
Meanwhile, heat the Dutch oven in the Big Green Egg directly on the grate.
Remove the outer layer of the shallot and finely chop it together with the garlic and ginger, then mix this with the meat trimmings along with the coriander, galangal, turmeric, and gochujang paste and fry this in a little oil in the Dutch oven. After a few minutes, deglaze with a little water and cook for about 2 hours until tender.
Make a slurry of cornstarch in some cold water and use it to thicken the stew, then season with some sea salt.

Prepare the Big Green Egg as follows: 240/250°C, cast iron grill grate.
Finely chop the ginger, shallot, garlic, and chili pepper, zest the lime and then squeeze out the juice and mix this with the cumin, coriander, ketjap asin, and the oil together with the meat and let it marinate for several hours.
Thread the meat onto the skewers and grill them 4 times for 1.5 minutes on the cast iron grill grate.
Optionally garnish with some freshly chopped coriander and serve with the rendang.