Braised Beef with Ginger



Saucy ginger beef is easy when made in the ShuttleChef or Oven!


Ingredients


oil

1 kg beef shin or brisket, cut into chunks

2 onions

50g ginger

3 garlic cloves

small bunch coriander

2 teaspoons Chinese five-spice powder

6 whole star anise

1 teaspoon black peppercorn

100g dark brown muscovado sugar 

50ml light soy sauce

50ml dark capcay sauce

2 tablespoons tomato purée

beef stock about 1 cup


To serve

thumb-sized chunk ginger, shredded into matchsticks

1 tbsp vegetable

cooked jasmine rice with coconut cream poured on top

Diced spring onions 



Let’s get Cooking 


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.

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. 


If using ShuttleChef: Simmer for 15 minutes. Whilst simmering prepare second pot. Bring water to boil add 1 cup of jasmine rice. Once both pots are prepared, add the rice pot to the bottom of the ShuttleChef with the meat pot on top. Close lid and cook for a minimum of 4 hours. The ShuttleChef will stay food safe for 10 hours.


If using oven: 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. Once ready cook rice as per packet instructions. 


To serve: 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  on the plate with the rice in a side bowl spooned over with a tablespoon of coconut cream and scattered with the crispy ginger and spring onions.


Using my coffee bean grinder as a food processor 


Chop the beef into cubes



Brown the beef in batches

100 grams of brown sugar







Add Sugar





A beautiful rich aromatic sauce full of flavour

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