Red Beef Stew

A Chinese Style Stew, adapted from http://wendall.org/omnivorous-bear/?p=4217, found by Anna. Eaten for Xmas Eve meal.

Shin of beef has a load of connective tissue that turns to lovely mushy gelatine when cooked for a long time. This dish has magical properties of deliciousness.

Serves 3

0.6Kg Shin of beef:
1 Onion
lump of ginger: 2”
2 large cloves garlic
2 or 3 pieces star anise
1/2 cup rice wine or sherry
soy sauce: quite a bit
1 cup water
Chillies (optional)

Put the ingredients in a casserole dish. Liquid should not completely cover the ingredients. Bring to a simmer on the hob. Cover and put in hot oven at 150℃. After 10 minutes check that the ingredients are vaguely simmering. Reduce to 110℃. Cook for 4 hours, stirring occasionally.

Serve with rice.

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