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Braised beef with black vinegar and mushrooms recipe
- Cuisine: Modern Australian
- Serves 8
I adore the texture of slow-cooked beef shin. It’s the same cut as osso buco, though it’s not on the bone and is from a more flavoursome animal. Here, it’s cooked to tender perfection with Chinese black vinegar and rice wine.
Ingredients
2kg boneless beef shin (gravy beef), cut into large pieces300ml Chinese black (chinkiang) vinegar*
200ml Chinese rice wine (shaoxing)*
55g (¼ cup) rock or white sugar
5 garlic cloves, roughly chopped
5cm piece ginger, finely grated
1 pinch dried chilli flakes
5 large field mushrooms
1 onion, sliced
Bean sprouts, coriander, sliced spring onions, steamed rice and stir-fried Asian greens, to serve
Preparation
Place beef, vinegar, wine, sugar, garlic, ginger, chilli flakes, mushrooms and onion in a casserole over high heat and bring to the boil. Reduce heat to low, 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.) Remove lid, season with salt or soy sauce and baste exposed beef with juices.Preheat oven to 180°C. Transfer casserole to oven and cook for a further 30 minutes, basting the beef every 10 minutes, or until the beef is glazed.
Scatter beef with bean sprouts, coriander and spring onions. Serve immediately with rice and Asian greens.
* Available from Asian food shops.
Photography by Alan Benson. Styling by Charlotte Bell.
If you enjoyed this Braised beef with black vinegar and mushrooms recipe then browse more Modern Australian recipes, meat recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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