This is a lovely warming, winter dish, with strong asian flavours. I have to admit to not having made it (yet) but I have most certainly eaten it!
It does take a bit of cooking (both effort and time) but it’s totally worth it and will definitely feed you for more than one meal. We had slightly more beef than the recipe from BBC Good Food suggests (1.8kg rather than 1.25kg) and it easily provided about 7 portions worth (not including second helpings!)
You should start this dish about 4 – 5 hours before you want to eat.
The magic ingredients:
- 1.8kg beef shin or brisket, cut into large chunks
- 2 onions
- 50g ginger
- 3 garlic cloves
- fresh coriander
- 2 tsp Chinese five spice
- 2 star anise
- 1 tsp black peppercorns
- 100g muscovado sugar
- 100ml soy sauce (we used tamari, gluten free)
- 2 tbsp tomato puree
- beef stock
What to do:
- Fry the beef, in batches if needed, until browned, and set aside. Also preheat the oven at Gas 4 / 160C.
- While the beef is cooking, put the chopped onions, garlic and coriander stalks into a food processor and process to a paste.
- Once the beef is all done, wipe any oil out of the pan (it’s fine if there are some little bits of beef left) and add the paste, along with a splash of water, and gently fry until fragrant and soft. While this is cooking, prepare the beef stock.
- Then add the five spice, star anise and peppercorns. Cook for a minute, then add sugar, soy sauce and tomato puree. Add the beef back in, along with enough stock to just about cover everything.
- Bring to a gentle simmer, cover, and put in the oven for about 2.5 hours until the beef is really tender and falling apart.
- Once the beef is done, remove the beef (keeping it warm until you’re ready to serve!) and boil the sauce so it’s reduced by half and thickened. You could help it along with cornflour if you’re pushed for time.
The BBC Good Food recipe suggests crisping up some ginger to serve with the beef. We haven’t tried this yet, but I’ll give it a go when I make this and let you know!
As you can see from the photo, we were super healthy and served this just with greens: kale, to be specific. Delicious!!