Soy-braised shin of Beef - Bradley Teale - Esca Restaurant - Bimbadgen Estate
SOY BRAISED SHIN OF BEEF WITH
SAUTEED OYSTER MUSHROOMS, BEAN
SPROUTS, CORIANDER AND A BLACK
VINEGAR BROTH.
SERVES 4
INGREDIENTS
1kg beef shin-boneless and trimmed of excess sinew
50mls Kecap Manis (Indonesian sweet soy sauce)
100mls canola oil
12 cloves garlic-peeled
100gms peeled ginger-roughly chopped
1 bunch of coriander (roots finely chopped, leaves roughly chopped)
1 small red onion-roughly chopped
200mls Shaoxing wine
125gms yellow rock sugar-crushed (can replace with palm sugar)
200mls oyster sauce
1.5 litres white chicken stock
200mls Chinese black vinegar
2 teaspoons sea salt
50mls sesame oil
150gms Oyster mushrooms
150gms bean sprouts
2 spring onions-finely sliced on an angle
METHOD
1. Set oven to 150’c.
2. Rub the sweet soy all over the beef, heat 50mls of the oil in a fry pan until very hot and seal the beef on all sides, set aside.
3. Puree the garlic, ginger, coriander roots and onion into a paste using a food processor, heat the remaining oil in a heavy based saucepan and fry the paste over a medium heat until golden brown (approx. 10 minutes).
4.Add the wine, sugar, oyster sauce and stock, bring to the boil, skim, add the beef to the saucepan, bring back to the boil, cover with greaseproof paper and then foil and braise in the oven for around 90 minutes or until the meat is very soft.
5. Remove the meat from the pan, cut it into portions, set aside and keep warm. Strain the liquid into another pan, return it to the stove and reduce by one third, add the vinegar and taste for seasoning.
6. In a fry pan or wok heat the sesame oil until very hot, quickly sauté the mushrooms until just soft, add the sprouts and warm through so they still have a crunch, remove from the stove, add the coriander leaves and shallots and fold together.
7. Place one piece of beef into each hot main course bowl, spoon the black vinegar braising liquid over the beef then place the mushroom mixture onto the beef. Serve immediately with steamed rice.
