BEEF WITH ORANGE, GINGER WINE AND STAR ANISE

Succulent chunks of braising steak are slowly cooked with ginger wine and Orange juice in this warming winter stew.

  • Preparation time: 15 minutes
  • Cooking time: 90 minutes
  • Total time: 1 hours 45 minutes

Serves: 4

Ingredients

  • 1 kilo beef short ribs, or 500 grams diced beef chuck or stew meat
  • 1/2 cup all-purpose flour
  • 2 tbsp peanut or vegetable oil
  • 1 large onion, diced2
  • tbsp Stones Ginger Wine
  • 2 cups water
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 2.5 cm piece ginger, peeled and sliced into 3 pieces
  • 2 cloves garlic, minced
  • 1 cinnamon stick
  • 2 pieces star anise
  • 3 pieces orange peel (fresh or dried)
  • 1 dried red chilli seeds removed
  • 1/2 teaspoon ground Sichuan pepper (optional)
  • 2 large carrots, peeled and chopped
  • Salt and pepper to taste

Method

METHOD

Heat 1 tablespoon of the oil in a large heavy-bottomed pot, Dutch oven, or pan with deep sides over medium-high heat.

Season beef with salt and pepper & lightly toss in the flour in a shallow dish or shake all together in a plastic bag.

Sear the beef until lightly brown all around, about 2 minutes. Transfer the beef to a plate and set aside. Lower the heat to medium. In the same pot heat the remaining 1 tablespoon of oil, Sauté the onions for about 2 to 3 minutes, then add garlic until aromatic and onions have softened. Return the beef to the pot. Add the ginger wine to lift any beef drippings from the bottom of the pan. Add the water, sugar, ginger, cinnamon, star anise, orange peel, chillies, and optional Sichuan pepper. Bring the liquid to a boil, then lower to a gentle simmer. Cook uncovered for 50 minutes, stirring occasionally.

Add the carrots to the pot and cook for another 20 to 30 minutes, until the carrots are tender and the sauce has thickened enough to coat the back of a spoon. Taste the stew and adjust the seasoning with salt and pepper if needed. Transfer to a large serving dish and serve warm with rice.

Cook’s tips

This stew can be made the day before or cooked then frozen in an airtight container. Thaw overnight in the fridge and reheat in the oven or on the hob until piping hot.