Soy braised beef with ginger and star anise
This dish started out as a take on a classic Chinese master stock cooked beef, with beef shin braised in a soy-laced stock, flavoured with good things like tangerine peel, star anise, cinnamon and ginger. We've made it a bit more intense and reduced and added some freshness with carrots, coriander and spring onions. It's all cooked low and slow till it's darkly mysterious, harmonious - and totally delicious.
Beef, water, carrot, onion, chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], soy sauce (water, soy beans 21%, salt, colouring (E211), wheat flour, sugar, flavour enchancer (E621), intense sweetener (E950), preservative (E211)), shaoxing wine (water, rice, wheat, salt, ammonia caramel (E150c)), ginger, rice bran oil, spring onion, tomato paste, sugar, corn flour gluten free, fresh coriander, garlic, cinnamon, citrus peel (tangerine), salt, star anise, black pepper
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
500g- Serves one (hungry!) to two adults with rice or Asian greens
1kg- Serves three - four adults with rice or Asian greens
Serve sprinkled with some extra coriander and sliced spring onions on a bed of steamed rice with a pile of mixed stir fry greens on the side. Can also be shredded and tossed through noodles.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.Defrost fully before reheating gently in a saucepan or empty into a microwave-safe container and microwave, stirring occasionally, until piping hot.
Serve with coconut rice and Asian greens.