Slow cooked shin of beef with asian spices

By planchekitchen
November 14, 2016
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Author Notes: Perfect for a winters night served with jasmine rice
planchekitchen

Serves: 4-6

  • 2.2 pounds Beef Shin with bone in
  • 3 tablespoons Muscavado sugar
  • 1/2 diced red chilli
  • 1 bay leaf
  • 2 whole star anise
  • 1 cinnamon stick
  • 10ml light soy sauce
  • 40ml tomato passata
  • 1 teaspoon fennel seeds
  • 2 whole spring onions
  • 2 tablespoons diced ginger
  • 2 teaspoons diced garlic
  • 50ml vegtable stock
  1. Place all the ingredients in a large oven casserole dish with a lid (le creuset pot) make sure the stock goes at least half way up the beef. Place in the oven at 180C and slow cook until the sauce thickens and the meat is falling off the bone. It usally takes 4-6 hours depending on oven strength. Turn the meat after 3 hours so both sides absorb the juices. Once finished serve with fluffy jasmine rice, spring onions and toasted coconut.

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