Luke Mangan's hearty beef stew Asian-style
2 litres light beef or vegetable stock
3 pieces whole star anise
1 stick of cinnamon
10 whole cloves
1 teaspoon whole black peppercorns
3 tablespoons thick black soy sauce
½ cup light soy sauce
3 tablespoons oyster sauce
2 tablespoons Chinese cooking wine
8 dried shitake mushrooms (pre-soaked and cut)
1 whole head of garlic (unpeeled)
small piece of dried tangerine peel (skin)
salt to taste
1kg beef brisket cubed
1kg beef ribs
500g gravy beef
Garnish: spring onions and fresh coriander
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.
Cut beef into large cubes then blanch all meat ingredients in boiling water for 1 minute.
Cut the top of the green part of the leek, then place all the spices in it and wrap tightly with string.
Place the beef stock into a large pot and add the bunch of spices, add the blanched cubed meat, then simmer very gently for at least 2 hours or until meat is tender.
Remove the bunch of spices and garlic head, add warmed blanched vegetables and gently stir until vegetables are hot, then spoon into a plate including the broth. Serve with steamed rice, noodles or mashed potatoes.
Garnish with chopped green onions and coriander leaves.