This unctuous stew is perfect on a cold day. Packed with warming spices, deep umami flavours and beautifully tender beef, it’s incredibly moreish. Try using a variety of root vegetables – beetroot, parsnips and squash also work well. You could also stir in some kale or spinach about 10-15 minutes before serving for added goodness.
And if you’re unsure where you can pick up some of the ingredients we recommend a trip to KH Oriental, just off London Road.
500g beef shin or brisket, diced
2 tbsp rapeseed oil
2 ½ tbsp Sichuan chilli bean paste
25g piece of fresh ginger – unpeeled
2 spring onions
1 star anise
1 ½ tsp sweet fermented sauce or sweet bean sauce
750mls beef stock
2 tbsp Chinese cooking wine
150g waxy potatoes, peeled and chopped
150g carrots, peeled and chopped
1) Crush the spring onion and ginger slightly – this will help the flavours release whilst cooking.
2) Heat the oil in a wok over a medium heat. Add the chilli bean paste and fry until the oil has turned red. Add the ginger, spring onions and star anise. Continue to cook them for a minute or so. Add the hoisin sauce and stir everything together for a few seconds. Then add the stock and take the wok off the heat.
3) Place te beef and cooking wine in a saucepan and pour over the stock mixture from the wok.
4) Bring the beef to a boil, then reduce the heat and allow everything to simmer gently. Partially cover the pan with a lid and cook for an hour and a half, stirring occasionally to prevent it from sticking to the bottom of the pan.
5) Add the potatoes and carrots, replace the lid and allow to simmer for a further hour or until the beef is tender and the veg cooked through.
6) Serve with rice and greens.
Recipe adapted from Fuchsia Dunlop.