Introduction
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker.
Ingredients
500 g Diced brisket
2 Tbsp olive oil
1 Onion
3 cm Fresh ginger
2 Garlic cloves
1 tsp Ground coriander
1/4 c Wine (Chinese, or dry sherry)
¼ c Soy sauce
¼ c Brown sugar
2 cups Quality Beef Stock
2 tbsp Oyster sauce
1 tbsp Rice Vinegar
1 Cinnamon sticks
1 Star anise
Fresh coriander to serve
Instructions
- Preheat the oven to 140°C or get your slow cooker out.
- Heat 1 Tbsp of the oil over medium heat in a large casserole (or fry pan if using a slow cooker). In batches brown the shin beef and set aside.
- Peel the onions, ginger and garlic, chop finely.
- Add another 1 tbsp of the oil to the pan that you browned the beef in, add the onion, garlic and ginger, gently cook until soft.
- Add the ground coriander, cookout for a further 2 minutes.
- Pour in the Chinese wine (or sherry) and let it bubble up.
- Add the soy sauce, brown sugar, stock, oyster sauce and vinegar.
- Bring to a boil, and then drop in the cinnamon sticks and star anise.
- Add back the meat and let everything come up the boil again, place a piece of baking paper over the meat mixture and cover tightly with the casserole lid or a double layer of tin foil and put into the oven for two hours (or transfer to a slow cooker and set it for 6 hours).
- Take the casserole carefully out of the oven (or switch off slow cooker) and, using a slotted spatula, remove the beef to an ovenproof dish, break it up into smaller pieces if you wish with two forks, cover with foil and keep warm in the oven.
- Transfer the sauce to a saucepan and bring to the boil and cook without a lid until it has reduced by about half. Serve with a creamy mash and chopped coriander.
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