Braised Beef

Serve hot, accompanied by creamy mashed potatoes and steamed brocolli (or a green vegetable of your choice)
– Adapted from Chinese Wok Cookery – 1992 Reed International Books Ltd

  • 750g beef shin or beef brisket (if a more expensive cut of beef is used, reduce the cooking time by 45 minutes)
  • 2 tablespoons dry sherry
  • 2 tablespoons worchestershire sauce
  • 1 teaspoon of your favourite beef spice (or combination of beef spices)
  • 225g tomatoes, halved or quartered
  • 50g brown sugar
  • 225g peeled carrots
  • 1 teaspoon salt
  • pepper to taste

Cut the beef into 4cm cubes and trim off any excess fat.

Place the meat in a saucepan with enough water to cover, add the sherry, worchestershire sauce, beef spice/s and tomatoes. Bring to the boil, then reduce heat the heat, cover and simmer for 45 minutes. Now add the brown sugar and cook for a further 30 minutes.

Cut the carrots to the same size as the beef. Add them with the salt and pepper to the beef and cook for a further 30 minutes, until the liquid has reduced and thickened into a delicious sauce, increasing the heat if necessary.