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)