Chilli Poached Beef with Corn Salsa

This is another dish best described as Mexican inspired. But then when does modern Mexican cease to be authentic? Difficult! Best not to worry about it too much; just enjoy delicious food, disregarding its provenance. There is a sign of spring in the air, so I want to feed the boy something fresh and light. I need to resist giving him something meat free.

4 dried Chipotle chillies

80ml boiling water (actually off the boil please)

1 medium red onion, roughly chopped

500ml water

1 tbsp ground cumin

250ml beef stock

300g piece fillet steak, cut into 3mm slices

2 tbsp sour cream

Handful chopped coriander

Corn Salsa

1 medium red onion, roughly chopped

660g sweet corn kernels (seriously consider a decent brand of frozen)

2 cloves garlic, crushed

80ml lime juice

3 green chillies, thinly sliced

1 small, ripe avocado, diced

The beef needs to be thinly sliced – the easiest way to do this is to semi-freeze it and then slice with a very sharp knife. Bring it back to room temperature. For the beef stock I’m recommending Knorr stock pots (which will make double the amount needed) and for 80ml lime juice you’ll need quite a few limes! I seem to have coriander as an ingredient about as often as I do yoghurt. Good job the boy likes both.

Pour the boiled water over the chipotles and allow to soak for 10 minutes. Remove the stalks and then reserve both the soft chillies and the soaking water.

Make the salsa:  Combine all the ingredients in a bowl. Easy! Would have got the boy to do this but he’s on the verge of an epic win on the PlayStation. A good cook will have an innate sense for what’s important. Salsa – done!

Fry the onion until soft, and add the water, cumin, stock, chillies and reserved chipotle liquid. Bring to the boil and then simmer 10 minutes, uncovered.

Remove the solids with a slotted spoon and reserve. Place the beef slices in a single layer in the stock and turn the heat off. Turn the beef over and after 30 seconds, remove it with a slotted spoon. It should be slightly pink in the middle. Cover to keep warm.

Blend the reserved solids with the sour cream until approaching smooth.  To serve, put the salsa on plates. The beef slices go on top of this and spoon over the chilli cream sauce. Garnish with coriander leaves and a few thinly sliced chilli rings. I’m serving with some warm tortillas. The boy will want to use them to make a wrap – who’s to say he’s wrong about this.