MMMMMM Beef!!!

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.

 

 

 

Like pretty maids all in a row....

Behold the scented charm of a "Rosewater and Earl Grey Pinkie". Proudly my own creation and really rather fabulous any time of the day. Best consumed with the company of friends and barely a pause in conversation it is impossible not to love these jolly little bites! 

Earl grey and rosewater pinkies

A fragrant and most splendid biscuit!

 1 Earl grey tea bag

125g butter, softened

1/2 cup caster sugar

½ tsp vanilla paste

1 cups plain flour

1 Tbs cup cornflour

For icing

1 tbs rosewater

2 Tbs boiling water

1 cup icing sugar mixture

 Rose pink food colouring

Method-
Preheat oven to 160°C. Line 2 baking trays with baking paper.

Remove and reserve leaves from the tea bag. Using an electric mixer, beat butter and caster sugar until light and fluffy, add tea leaves and vanilla paste. Sift flours over butter mixture

Using lightly floured hands, roll rounded teaspoons of mixture place on trays and press lightly to flatten. Bake for 20 to 22 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

To make the icing- Combing boiling water , rosewater and colouring. Mix liquid with icing sugar and mix until smooth adding more hot water as nescessary, Top each biscuit with 1 teaspoon icing. Stand for 10 minutes or until set.

And of course if you are getting really fancy and sharing them with your posh mates why not make them part of an all out high tea spread.

chin chin darh-lings  xx