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 shin, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay leaves), carrots, spring onion, garlic, coriander, ginger puree, shaoxing wine, soy sauce, star anise, cinnamon, rice bran oil, brown sugar, tomato paste, tangerine peel, salt.
Gluten, Soy.
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY 390.6kj 1543.9kj
PROTEIN 13.7g 54g
FAT TOTAL 2.8g 11.1g
- SATURATED 0.8g 3.2g
CARBS 2.5g 10g
- SUGARS 2.3g 9.2g
SODIUM 91.1mg 359.9mg
Serves one adult
Serves two adults with rice or Asian greens
Serves 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 - or even fresh fettucine.

Frozen product. Once defrosted, cook and consume within 48 hours.

ALL SIZES: Defrost fully then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally for 2- 4 minutes or until piping hot. Serve on a pile of mixed stir fry greens, some extra coriander, sliced spring onions and steamed rice.