Sticky braised beef with soy, 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 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, onion, pepper, star anise, cinnamon, rice bran oil, brown sugar, tomato paste, tangerine peel, salt.
MAY CONTAIN TRACES OF:
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.
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.
Frozen product. Once defrosted, reheat and consume within 48 hours.
ALL SIZES: Defrost fully then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.