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Asian Braised Shin of Beef

Recipe by Nigella Lawson from Nigella Kitchen

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A rich, aromatic and spicy soft-braised stew to be served alongside Nigella's Hot and Sour Shredded Salad.

Serves 6

Ingredients

2 onions
1 x 5cm piece fresh ginger
4 garlic cloves
2 teaspoons ground coriander
3 x 15ml tablespoons vegetable oil
250ml Chinese cooking wine, or dry sherry
4 x 15ml tablespoons soy sauce
4 x 15ml tablespoons dark brown sugar
2 litres beef stock, preferably organic
2 x 15ml tablespoons oyster sauce
4 x 15ml tablespoons rice wine vinegar
2 cinnamon sticks
2 star anise
3.5kg beef shin on the bone, cut by the butcher into thick slices (or 1kg beef shin off the bone or other stewing steak, cut into large cubes)

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Method

Preheat the oven to 150°C/gas mark 2. Quarter and peel the onions, peel and roughlyslice the ginger, peel the garlic cloves, and put all these into the processor with the coriander.
Blitz until finely chopped, then heat the oil in a large casserole and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over a medium heat and with regular stirring.
Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, stock, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise.
Add the pieces of shin and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stewing steak may take longer).
Take the casserole carefully out of the oven and, using a slotted spatula, remove the beef to an ovenproof dish, cover with foil and keep warm in the oven, while you vigorously boil the sauce in the casserole on the hob, without a lid, until it has reduced by about half.
Arrange the beef on a serving platter and pour the reduced sauce over the meat, then dress the top with the hot and sour shredded salad opposite. If you are using cubes of stewing steak, rather than slices of shin, you’d probably do better to use a deeper dish.

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Notes & Tips

make ahead note Cook the beef for 1 ¾ hours then transfer to a bowl to cool. Cover, refrigerate and store in fridge for up to 2 days. When ready to use, return the beef to casserole dish 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.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com freeze note Cook and cool as above then freeze for up to 3 months in airtight container. Defrost overnight in fridge and reheat and finish as above.

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What do you think?

muppy February 2011

i cooked this and found it quite delicious, interesting - check it out http://muppyat.blogspot.com/2011/01/nigellas-asian-braised-shin-of-beef.html

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Jj123 December 2010

this is an excellent recipe for a gathering thanks

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