ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD
Provided by Nigella Lawson : Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.
- Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.
- Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.
- For the beef: Preheat the oven to 300 degrees F.
- Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
- Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
- Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.
- For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
- For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.
- Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
- Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
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CHINESE BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (6)Total Time 2 hrs 40 minsCategory BeefCalories 182 per serving
- Trim the excess fat off the beef and cut the shank into two to three 1 lb. chunks. Boil a pot of water and boil the beef for about 8 minutes. Drain and rinse the meat.
- Put the boiled beef shanks in a small, deep saucepan over medium-low heat and add the wine, 2 kinds of soy sauce, star anise, chili, rock sugar, and cinnamon.
- Add about ¾ cup water, or enough to submerge the meat about 2/3 of the way (you may need more or less depending on the size and shape of your pot). Turn the heat to medium-high, cover the pot, and bring it to a boil. Once it’s boiling, lower the heat and simmer, covered, for 2 hours. Every 30 minutes or so, uncover the pot and flip over the meat. This ensures that the marinade distributes evenly.
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (15)Total Time 2 hrs 10 minsCategory BeefCalories 200 per serving
- First prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. That’s the cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white peppercorns, dried liquorice slices, nutmeg, and fennel seeds.
- Next, cut your beef shank into cross sections––2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
- Put the beef back into the pot, and add the spice pouch, Shaoxing wine, garlic, scallions (I forgot to add this when I made it, but that doesn’t mean you have to, too!), rock sugar, light soy sauce, dark soy sauce, and 4 cups water or stock (it must be enough to cover the beef). Also add salt to taste.
- Bring everything to a boil, then turn the heat down to a very slow simmer. Let it simmer for 60 to 90 minutes until fork tender.
CHINESE BRAISED BEEF STEW WITH DAIKON - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (24)Total Time 3 hrs 15 minsCategory BeefCalories 345 per serving
- Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
- After that, the sauce should be almost dry. This is a good time to skim out any excess fat. Then add the turnips and the last 2 cups of water. Allow the stew to simmer for another 30 – 40 minutes, until the turnip is soft and tender. Serve hot over rice.
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