This slow-cooked beef dish uses the same cut of meat as osso buco – the shin. Braised in Chinese black vinegar (chinkiang), ginger, chilli and garlic, it’s an Asian take on a one-pot wonder.
- 2 kg boneless beef shin (gravy beef), cut into large pieces
- 300 ml Chinese black (chinkiang) vinegar (see Note)
- 200 ml Chinese rice wine (shaoxing) (see Note)
- 55 g (¼ cup) rock or white sugar
- 5 garlic cloves, roughly chopped
- 5 cm 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.