Ohh goody; here is another thing to add to the ever expanding list of favourite things to nosh up on a lazy weekend. This fragrant Asian inspired braise is rich and flavoursome. Using shin beef requires slow and patient cooking, but the results are stickily sweet and toothsome. Serve with mountains of fluffy white rice and a crunchy green side dish- and a cheeky crisp sav Blanc.
Yes it is every bit as delicious as it looks, here is the lowdown:
Luscious Beef and Ginger Stew
1.7 beef shin
6 garlic cloves
2 thumb size pieces of ginger
6 cardamon pods
1 quill of cinnamon
2 star anise
1 teaspoon crack black pepper
4 slices of orange rind
Juice of 2 oranges (top up with water to make up 200ml liquid)
1 Tbs honey
2 Tbs vinegar (rice wine for preference)
125 ml soy sauce
In a frypan sear the beef in batches to get a bit of colour going on and add some texture, transfer to large cast iron pot. Deglaze the pan with the honey, soy and aromatics, and then pop in with the meat, add any remaining ingredients.
Cover with a tight fitting lid, or some advanced tin foil origami, then bung it in to a 180 oven then turn it down to 120 and let it simmer away for 3 hours or until meltingly tender.
For preference I like to make this a day or two in advance to give the flavours and chance to brew and ripen in the fridge. Reheat on stove top.