Asian-braised Shin Of Beef With Hot And Sour Shredded Salad


Ingredients For the beef
  • 2 onions, peeled, quartered

  • 5cm/2in piece fresh root ginger, peeled, sliced

  • 4 garlic cloves, peeled

  • 2 tsp ground coriander

  • 3 tbsp vegetable oil

  • 250ml/9fl oz Chinese cooking wine (or dry sherry)

  • 4 tbsp soy sauce

  • 4 tbsp dark brown sugar

  • 2 litres/3½ pints beef stock, preferably organic

  • 2 tbsp oyster sauce

  • 4 tbsp rice wine vinegar

  • 2 cinnamon sticks

  • 2 star anise

  • 3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes)

For the salad
  • 3 carrots, peeled, cut into matchsticks

  • 4 spring onions, cut into matchsticks

  • 1 long red chilli, seeds removed, cut into matchsticks

  • 1 long green chilli, seeds removed, cut into matchsticks

  • 20g/¾oz bunch fresh coriander, finely chopped

For the salad dressing
  • 1 lime, juice only

  • 4 tbsp Thai fish sauce

  • 1 tsp caster sugar


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, Spring Onion And...

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