Asian-Braised Shin of Beef with Hot and Sour Shredded Salad

Rich, aromatic beef shin slow-braised in Asian spices, served with a crunchy, zesty shredded vegetable and chilli salad.

Dinner Asian Beef Slow-Cooked Gluten-Free Option

Estimated Nutrition

Calories

1220.8

kcal / serving

7324.5 kcal total

Carbs

30.8g

per serving

184.8 g total

Fat

63.8g

per serving

382.5 g total

Protein

120.7g

per serving

724.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Dark Brown Sugar

tsp

Caster Sugar

CondimentsSauces

tbsp

tbsp

tbsp

tbsp

Thai

Fruits

piece

Lime

Juice only

Liquids

250

Chinese Cooking Wine

Or dry sherry

Beef Stock

Preferably organic

Meat

3.5

Beef Shin

On the bone, cut into thick slices

NutsSeeds

clove

Garlic

Peeled

tsp

Coriander

Ground

piece

Cinnamon

Sticks

piece

Star Anise

Coriander

Fresh, finely chopped

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

Peeled and quartered

Ginger

Fresh root, peeled and sliced

piece

Carrot

Peeled and cut into matchsticks

piece

Spring Onion

Cut into matchsticks

piece

Red Chilli

Long, seeds removed, cut into matchsticks

piece

Green Chilli

Long, seeds removed, cut into matchsticks

Method

Preheat the oven to 150°C.

Blend onions, ginger, garlic, and ground coriander in a food processor until finely chopped.

Fry the mixture in oil in a large casserole for 10 minutes until soft.

Add wine, soy sauce, sugar, stock, oyster sauce, vinegar, cinnamon, and star anise, then boil.

Add the beef shin, cover, and bake in the oven for 2 hours.

Remove the beef to a warm dish and boil the sauce on the hob until reduced by half.

Toss the julienned vegetables and chopped coriander in a bowl.

Whisk lime juice, fish sauce, and caster sugar, then dress the salad.

Arrange the beef on a platter, pour over the reduced sauce, and top with the salad.