By Matthew Evans, published in Feast magazine.
This slow-cooked beef dish uses the same cut of meat as osso buco – the shin. Braised in Chinese black vinegar (chinkiang), ginger, chilli and garlic, it’s an Asian take on a one-pot wonder.
Ingredients
2 kg boneless beef shin (gravy beef), cut into large pieces
300 ml Chinese black (chinkiang) vinegar (see Note)
200 ml Chinese rice wine (shaoxing) (see Note)
55 g (1⁄4 cup) rock or white sugar
5 garlic cloves, roughly chopped
5 cm piece ginger, finely grated
1 pinch dried chilli flakes
5 large field mushrooms
1 onion, sliced
splash of soy sauce
bean sprouts, coriander, sliced spring
onions, steamed rice and stir-fried Asian
greens, to serve
Method
Put beef, vinegar, wine, sugar, garlic, ginger, chilli flakes, mushrooms and onion together into a casserole dish over high heat and bring to the boil. Reduce heat, cover and simmer for 2 hours, turning every 30 minutes, or until beef is tender. (You can also do this in a 130°C oven.) Then remove the lid, season with soy sauce and baste exposed beef with juices.
Preheat oven to 180°C. Transfer casserole to oven for a further 30 minutes, basting the
beef every 10 minutes, until the beef is glazed.
Scatter beef with bean sprouts, coriander and spring onions.
Serve immediately with riceand stir-fried Asian greens.
Note
Available from Asian food shops.