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Braised shin of beef with hot and sour shredded salad
Fruit and vegetables
2
onions
, peeled, quartered
5cm/2in piece fresh root
ginger
, peeled, sliced
4
garlic
cloves, peeled
2 tsp ground
coriander
3
carrots
, peeled, cut into matchsticks
4
spring onions
, cut into matchsticks
1 long red
chilli
, seeds removed, cut into matchsticks
1 long green
chilli
, seeds removed, cut into matchsticks
20g/¾oz bunch
fresh coriander
, finely chopped
1
lime
, juice only
Tins, packets and jars
2 tbsp
oyster sauce
Cooking ingredients
3 tbsp
vegetable oil
4 tbsp
soy sauce
4 tbsp dark
brown sugar
2 litres/3½ pints
beef stock
, preferably organic
4 tbsp
rice wine
vinegar
2
cinnamon
sticks
2
star anise
4 tbsp Thai
fish sauce
1 tsp
caster sugar
Meat, fish and poultry
3.5kg/7½lb beef
shin
, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef
shin
off the bone, cut into large cubes)
Other
250ml/9fl oz Chinese cooking wine (or
dry sherry
)
Back to recipe
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