chinese shin of beef recipe

Slow cooked Chinese style shin of beef

This is so easy to do – I took inspiration of flavours from Fuchsia Dunlop’s ‘Every grain of rice’ but simplified the cooking process and ingredients to suit my less stocked cupboard – adding in peas to give a little sweetness. It turned in to a real crowd pleaser.


500g beef shin (cut in to 2-3cm chunks)

1tbspn olive oil

2tbspn chilli bean paste (I got this from Waitrose)

750ml chicken stock

25g whole piece of ginger (unpeeled and lightly crushed)

2 spring onions whole and lightly crushed (white part only)

1 star anise

2tbspn Shaoxing wine (again I got this from Waitrose)

1 cup frozen peas

– Thai sticky rice to serve –

– serves 2 –

Preheat the oven to 120 (fan oven)

1. Bring a pan of water to the boil, add the beef and bring back to the boil – remove the beef and set aside.

2. Add the oil, chilli bean paste, ginger, spring onions and star anise to a casserole dish (one that can also be used on a hob) and cook until you can smell the spices.

3. Pop in the beef and give it a good stir so that it’s all coated in the paste and oil.

4.  Pour over the stock and shaoxing wine and bring to a gentle simmer

5. Remove from the hob, partially cover with a lid and place in the oven for 3 hours

6. Remove the lid, add the peas and return to the oven for a final 10 minutes

7. Serve with Thai sticky rice (cooked to pack instructions)

Enjoy 🙂


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