Asian Slow-cooked Beef Recipe
This shin or diced beef dish is packed full of asian flavours and is perfect for those days when you don't want to be spending hours in the kitchen, it'll simmer away all afternoon, doing the hard work for you. This could easily be adapted to use a short-rib or cross-rib roast.
· 500g skylark produce beef shin/diced beef
· 1 white onion, peeled and cut into medium chunks
· 2 garlic cloves, peeled and sliced
· half a thumb size piece of ginger, peeled and sliced
· 1 tsp ground coriander
· 2 tbsp soy sauce
· 1 tbsp oyster sauce
· 2 tbsp rice wine vinegar
· 50ml Shaoxing/chinese cooking wine
· 2 tbsp brown sugar
· 500ml beef stock
· splash of vegetable oil
Asian Side Salad
· 1 small carrot, cut into matchsticks
· 1 large spring onion, cut into matchsticks
· 1 red chilli, cut into matchsticks (remove seeds if required to reduce heat)
· handful of fresh coriander, chopped
· 1 tsp fish sauce
· 2 tsp lime juice
· 1 tsp rice wine vinegar
· sprinkle of sugar
· mix the beef, onions, garlic, ginger and ground coriander together in a bowl, heat up the vegetable oil in a deep pan or casserole dish.
· fry the beef mixture on a medium heat for about 10 minutes, getting some colour on the beef chunks.
· mix the soy sauce, oyster sauce, rice wine vinegar, cooking wine, brown sugar and beef stock.
· add the liquid mixture to the pan and let it heat up until bubbling away.
· once the mixture is bubbling, turn the heat right down and put a lid on the dish.
· leave this on a low heat for at least 5 hours if you're using shin, 4 hours if you're using diced beef. check on the beef at this time, it should be falling apart in your mouth. leave a little longer if it isn't quite done.
· remove the beef from the liquid and place into a heatproof dish, cover with foil.
· boil the liquid on a high heat until it reduces and thickens.
· turn the heat down and add the beef back to the sauce for a few minutes until it is ready to serve.
Asian Side Salad
· combine all the ingredients in a bowl, mix together and serve with the beef.