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:
- Preheat the oven to 140°C
- 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.
- After a few minutes, add the pieces of beef shin and cook until nicely browned on the outside.
- Add the beef stock, thickly sliced pieces of carrot, and sliced mushrooms to the mixture. Then add the remainder of the ingredients and seasoning.
- Transfer to the oven and cook for 3 – 4 hours or until the meat is tender and the sauce has become rich and thick.
- To garnish, sprinkle some sesame seeds, roughly chopped coriander and slivers of ginger
Serves 4
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