1 cup plain flour 750g chuck steak, trimmed of fat and cut into 3cm pieces Salt and pepper 2 tbsps vegetable or peanut oil 2 small-medium red onions, chopped 1 stalk celery, peeled and thinly sliced 2 carrots, peeled and cut into 1cm pieces 2 cloves garlic, part-crushed, peeled and finely chopped 1cm piece ginger, peeled and finely chopped 1 tbsp hoisin sauce 1 cup red wine 3D4 cup beef stock 2 star anise 1 bay leaf
Put the flour and beef in a large bowl and toss together with salt and pepper. Remove to a strainer and shake over the bowl, so that you end up with evenly coated cubes of meat. Heat the oil in an ovenproof casserole dish and brown the meat, working in batches so as not to overcrowd the pan. Add the onion, celery and carrots, brown lightly, then add the garlic and ginger. Return the meat and stir in the hoisin sauce and wine. Reduce slightly, then add the stock, star anise and bay leaf. Cover, then cook in oven for 2 hours, or until the meat is very tender, adding a little stock or water from time to time if the liquid dries out. Adjust the seasoning before serving on plain boiled jasmine rice.
Serves 4
Asian beef casserole - Lifestyle News
|
