Braised Beef Shredded Recipe
About Braised Beef Shredded Recipe:
Braised shredded beef with stew recipe prepared from sauteeing baked beef in a ground mixture, sauces and seasoning ingredients. Garnished with shredded salad and serve.
- 21 Ingredients
Ingredients for Braised Beef Shredded Recipe
- 2 No.s Onions
- 1 piece Gingerroot
- 4 No.s garlic cloves
- 2 teaspoon ground coriander
- 3 tablespoon vegetables oil
- 1 cup chinese cooking wine
- 1/4 cup Soy Sauce
- 1/4 cup packed dark brown sugar
- 1/2 cup Beef Broth
- 2 tablespoon oyster sauce
- 1/4 cup rice wine vinegar
- 2 piece Cinnamon sticks
- 2 No.s Star anise
- 3.50 kilogram beef shanks on the bone
- 3 No.s Carrots
- 4 No.s scalllions
- As required A few Red chilli
- As required A few Green chilli
- As required A few drops Lime juice
- 1/4 cup Thai fish sauce
- 1 teaspoon superfine sugar
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Braised Beef Shredded Recipe
For the beef preheat the oven to 300 degrees f.
Quarter and peel the onions, and peel and roughly slice the ginger, and put into the processor with the peeled garlic cloves and coriander.
Blitz until finely chopped, then heat the oil in a large dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
Pour in the chinese wine and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
Take the dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the dutch oven on the stove, without a lid, until it has reduced by about half.
For the salad peel the carrots, cut into long slices, and then julienne them. Trim and half the scallions and then julienne as well. Seed the chilies and also cut into juliennes, and finely chop the cilantro.
Combine all the julienned vegetables and the chopped cilantro in a bowl.
In another bowl mix the lime juice, fish sauce, and superfine sugar, and dress the vegetables with this.
For serving arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad.
Make-ahead note cooks the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate, and store in the refrigerator for up to 2 days. When ready to use, return the beef to the dutch oven and heat gently until sauce is just boiling.
Cover and return to the oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
Cook and cool as above then freeze for up to 3 months in an airtight container.