- 5 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 cinnamon stick
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2kg braising steak (shin is best), cut into large chunks
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1l chicken stock
- 3 red chillies, split in two and deseeded, plus extra sliced into rounds to serve
- 100g galangal (use ginger if you can’t find galangal), sliced
- 2 tbsp Thai fish sauce
- 200ml soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp demerara sugar
- 6 kaffir lime leaves
- 3 aubergines, cut into wedges
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- rice and coriander, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cinnamon until fragrant, then scoop out of the dish. Add the oil, then brown the beef in batches (be careful not to overcrowd the pan). Set the meat aside on a plate.
Add the rest of the ingredients (except for the aubergine) to the casserole dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the surface, then cover the casserole and cook in the oven for 2 hrs.
Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice.