Slow-cooked, deliciously deep flavours and a little kick of spice!
Makes 3/4 Servings
15 Minutes Preparation Time
4 Hours Cooking Time
INGREDIENTS
BROTH
500g Beef Stewing Meat
2tbs Groundnut Oil
2tbs Ginger
2 Cloves Garlic
4 Spring Onions
6 Cherry Tomatoes
500ml Beef Stock
500ml Water
2tbs Hoisin Sauce
1tbs Red Chilli Flakes
2tsp Palm Sugar (or normal sugar)
½ Cup Light Soy Sauce
½ Cup Rice Wine
Medium Egg Noodles
2 Spring Onions
2 Carrots
½ Red Cabbage
1 Pepper
SPICE BAG
2 Star Anise
¼ tsp Cinnamon
1tsp Cumin Seeds
1tsp Fennel Seeds
¼ tsp Coriander Seeds
1tbs Sichuan Peppercorns
¼ tsp Chinese 5 Spice
METHOD
- Start by browning off the meat in a large cast iron pot over a high heat. Once browned, remove and leave to one side.
- In the same pan, lower the heat to low/medium and add the grated ginger and crushed garlic. Chop the tomatoes and onions and add the to the pot. Place the beef back into the pot and pour in the beef stock, water, hoisin sauce, sugar, soy and rice wine.
- Next, using a muslin spice bag (like below) or your own homemade muslin wrap using an elastic band to tie it together (which is what I used, and it worked) add the spices:
2 Star Anise
¼ tsp Cinnamon
1tsp Cumin Seeds
1tsp Fennel Seeds
¼ tsp Coriander Seeds
1tbs Sichuan Peppercorns
¼ tsp Chinese 5 Spice
- Add the bag into the pot and allow to simmer for 2 hours. Remove the beef once it starts to fall apart.
- Now, prepare the vegetables.
- Peel the carrots, then grate on the biggest setting. Slice the red cabbage finely and chop the pepper into small pieces. Add to the broth to cook for 5 minutes.
- Using two forks, shred the beef so it is pulled.
- Add enough nests of dry medium egg noodles to the broth to cook for a few minutes.
- Serve with the shredded beef and top with sliced fresh spring onion. So delicious!