Chinese style braised beef

So this recipe is an Asian version of a slow cooked beef.  It is made in the tantalising flavours of an Asian broth which contains pungent flavours of star anise and rice wine vinegar.

On a completely random note I finally got around to watching Julia and Julia.  For those that may have watched the film, you might ask yourself how does French cuisine have anything to do with this Asian style braised beef? Quite a lot actually!

There are two primary things I learned from this movie. One, when you get your beef (remembering to use the cuts like blade or chuck steak), pat the meat thoroughly with a kitchen towel to absorb the excess moisture.  Secondly, when you commence browning the meat ensure you don't overcrowd the pan.  These two tips will ensure your meat has a beautiful crust.  This browning adds an additional dimension to the beef which once braised with the broth results in mouth tendering beef. 

 So let's get started!


Ingredients:

• 2 tbs vegetable oil
• 600g blade steak, diced largely
• 1 onion
• 1 carrot
• 1/2 light soy sauce
• 1/2 cup brown sugar
• 2 star anise
• 3 garlic cloves
• 1/4 cup rice wine vinegar
• 1 cup beef stock
• 1/2 tsp sesame oil
• 1 red chilli, sliced
• 2 spring onions, sliced  

Method:

1. Pat dry the diced beef

2. Add the vegetable oil and brown the meat into batches.  This will usually take within 3- 4 minutes. Then remove the meat from the pan.

3. Add the onion, spring onion, garlic, chilli and carrot and stir until softened.  Add the soy sauce, brown sugar, star anise, vinegar, stock and sesame oil.

4. Add the beef back and bring the mixture to the boil.  Reduce to a simmer and cook for approximately forty-five mins to one hour. The meat should be extremely tender at this stage.

I like to serve this with rice and steamed Chinese broccoli.