The South PacificBoard

500g beef (any tender beef cut)
2 tablespoons olive oil
1 teaspoon ground star anise
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup quinoa
2 cups water or broth
Assorted root vegetables (carrots, parsnips, sweet potatoes, add more if you like)
2 tablespoons honey
2 tablespoons balsamic vinegar

Traditionally, it is eaten by picking up a slice of the ingredients with your hands and eating it. It is usually eaten with a group of people.

The dish became popular back in the 1550s in the Ancient Alcoalitanian Empire, when the economy was struggling. Locals would pick random vegetables from their farms and place it into a plate with some beef, and they'd all share it together by taking turns for each slice.

How to prepare:

Marinate the Beef:

In a bowl, combine olive oil, ground star anise, ground cardamom, ground cinnamon, salt, and pepper.
Rub this mixture evenly over the celestial beef and let it marinate for at least 30 minutes.

Roast the Beef:

Preheat the oven to 375°F (190°C).
Place the marinated beef on a baking tray and roast in the oven for 25-30 minutes, or until cooked to your desired level of doneness.
Remove from the oven and let it rest for a few minutes before slicing.

Cook the Quinoa:

Rinse the quinoa under cold water and drain.
In a saucepan, bring water or broth to a boil.
Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Fluff with a fork and set aside.

Roast the Root Vegetables:

Preheat the oven to 375°F (190°C).
Cut the assorted root vegetables into bite-sized pieces and place them on a baking tray.
Drizzle with olive oil, salt, and pepper.
Roast in the oven for 20-25 minutes, or until tender and caramelized.

Prepare the Glaze:

In a small saucepan, combine honey and balsamic vinegar.
Cook over medium heat until the mixture is slightly thickened, about 5 minutes.
Remove from heat and set aside.

Assemble the Plate:

Arrange slices of the roasted celestial beef on a plate.
Surround the beef with the cooked quinoa and roasted root vegetables.
Drizzle the honey-balsamic glaze over the beef and vegetables.
Garnish with fresh herbs if desired.

Virifortis Culinary contest entry.