Author Notes
Perfect for a winters night served with jasmine rice
—planchekitchen
Ingredients
-
2.2 pounds
Beef Shin with bone in
-
3 tablespoons
Muscavado sugar
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1/2
diced red chilli
-
1
bay leaf
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2
whole star anise
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1
cinnamon stick
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10ml
light soy sauce
-
40ml
tomato passata
-
1 teaspoon
fennel seeds
-
2
whole spring onions
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2 tablespoons
diced ginger
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2 teaspoons
diced garlic
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50ml
vegtable stock
Directions
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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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