Asian style beef stew
TODAY Chief Luke Morgan show us how to beat the winter woes with a heart Asian style beef stew.
1.5 litres good beef stock
3 pieces of whole star anise
1.5 sticks of cinnamon
10 whole cloves
15 whole black pepper corns
3 tablespoons of thick black soy sauce
5 tablespoon of light soy sauce
3 tablespoons of oyster sauce
2 tablespoons Chinese cooking wine
8 dried Shitake mushrooms (pre soaked)
1 whole head of garlic (unpeeled, cut top off)
1 piece of dried mandarin peel
Salt to taste
500 grams beef brisket
500 grams beef ribs
500grams gravy beef
300 grams beef tripe (optional)
80 grams beef tendon (optional)
Spring onions (garnish)
Fresh coriander (garnish)
Cut beef into large cubes.
Blanch all meat ingredients in boiling water for one minute.
Rinse meat off.
Place the spices into a muslin cloth.
Then put all ingredients into a large pot and very gently simmer for at least two hours or until all the meats are tender.
Serve with rice and boiled winter vegetables.
Garnish with chopped spring onions and coriander leaves.