Month: July 2015

Asian Slow Cooked Beef Shin

Thanks to Molly at Perfectly Paleo.

Ingredients:

500 g beef shin

200g chestnut mushrooms

2 litres beef stock

3 carrots

2 large onions

3 celery stalks

Grated generous thumb-sized piece of ginger

6 garlic cloves

3 whole star anise

1 tbsp coconut oil

2 tbsp tomato puree

1 tbsp coconut aminos

2 tbsp palm sugar

2 tbsp chinese 5 spice

1 tsp sesame seeds

1 bay leaf

Handful of fresh coriander

Salt & pepper

Method:

1. Preheat the oven to 140°C
2. In a large casserole dish on the hob, melt the oil and add the roughly chopped onion and garlic until sweated. After 5 minutes add the chopped celery and grated ginger.

1. After a few minutes, add the pieces of beef shin and cook until nicely browned on the outside.
2. Add the beef stock, thickly sliced pieces of carrot, and sliced mushrooms to the mixture.  Then add the remainder of the ingredients and seasoning.
3. Transfer to the oven and cook for 3 – 4 hours or until the meat is tender and the sauce has become rich and thick.
4. To garnish, sprinkle some sesame seeds, roughly chopped coriander and slivers of ginger

Serves 4