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Cinnamon braised beef

Neil Perry
Neil Perry

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Cinnamon braised beef.
Cinnamon braised beef.William Meppem

A perfect dish for a shared meal - you won't be disappointed.

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Ingredients

  • 2 tbsp vegetable oil

  • 3 cloves finely diced garlic

  • 3cm finely diced ginger

  • 800g diced beef chuck steak, (3-4cm dice)

  • ¼ cup Chinese chilli bean paste (doubanjiang)

  • ¼ cup Korean bean paste (doenjang)

  • 4 cups quality chicken stock

  • 3 cinnamon quills

  • 2 star anise, whole

  • 2 tbsp caster sugar

  • 3 tsp yellow bean sauce

  • 2 spring onions cut into rounds, white and green parts

Method

  1. For the cinnamon beef, heat oil in a heavy-based saucepan. Add garlic and ginger, and stir-fry over medium-high heat until fragrant, then remove from pan. Cook beef over high heat until well browned.

    Add the chilli and Korean bean pastes, stir until fragrant (about 5 minutes), then add the stock and whole spices.

    Reduce heat, cover pan tightly and simmer over very low heat for about 1.5-2 hours until very tender. Remove lid and cook for a further 30 minutes or until the liquid has reduced to a saucy consistency.

    Stir in sugar and yellow bean sauce. Discard whole spices. Spoon into large serving bowl and sprinkle with spring onion rounds. Serve with steamed rice.

    Tip: Cook up Neil Perry's chicken larb with roasted rice and serve both dishes up for the perfect shared meal. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.smh.com.au/link/follow-20170101-h0vr9a