Sunday, June 5, 2011

Bringing the heat

Chile and Ginger Beef

         The beginning of winter has arrived and with it the cold and wet weather.  To warm us up I made this dish adapted from  My boys didn't enjoy the chilli heat but I found it to be lip smackingly good.  After I browned the meat and de-glazed the pan I put everything into the slow-cooker for almost 6 hours on the high setting I just walked away and left it be.  This is so simple and so tasty.
         If you have difficulty getting shin meat then try it with any of the casserole steaks chuck, gravy or blade.  After something leaner, then topside steak is a good option.  I bought  fresh rice noodles from my local asian grocer they have a luscious pillowy softness and absorbed the spicy broth beautifully.

Chile and Ginger Beef

1kg shin beef with the bone (naughty me loves the marrow)
2 fresh red chillis (cut in half and sliced, if you want to lessen the heat take out the seeds)
2 inches fresh ginger ( thinly sliced into 10cm rounds)
4 cloves garlic (sliced thinly)
500mls apple juice
150mls soy sauce
1 tbspn brown sugar
2 star anise (also found at local asian markets)
salt and pepper

Season the meat well with salt and pepper.  Brown until well caramelised on  a high heat on both sides put in slow-cooker.  Use the apple juice and soy sauce to lift off the sediment at the bottom of the pan and pour hot liquid over meat.  Add in garlic, ginger, chilli, brown sugar and star anise stir through and walk away!  Leave for 6 hours in slow cooker on high.  The meat will be soft and unctuous as all the connective tissues break down.  Serve in bowls with noodles or rice and a quick stir-fry of your favourite green.

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