James Whelan Butchers: Satay Beef

Satay Beef

I love barbecuing and these skewered satays are very popular with children. When barbecuing meat, brush it with oil before placing it on the hotplate, rather than pouring the oil on to the barbecue where it can cause flames and burning. Also soak the wooden skewers in water while the meat is marinating to prevent them burning when cooking.

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Satay Sauce

  • 30 g/1 oz butter
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 1 1⁄2 teaspoons mild curry powder
  • 3⁄4 cup roasted unsalted peanuts, blended or processed finely
  • 2 tablespoons soy sauce
  • 1 red chilli, seeds discarded and finely chopped
  • 1 1⁄2 cups water

To Cook

Combine the soy sauce, cornflour, sugar, ginger and water in a bowl. Add the meat and mix well. Let the meat marinate for at least 1 hour. Thread the meat on to the skewers and brush it with the oil. Barbecue until browned all over.

To make the sauce, melt the butter in a pan, add the onion and garlic and cook for a few minutes until aromas develop. Add the curry powder and the peanuts. Stir for 1 minute and then add the soy sauce, chilli and water. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes until thick.

Satay sauce also makes a great topping for jacket potatoes.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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