The Sydney Morning Herald logo
Advertisement
Good Food logo

Cinnamon braised beef

Neil Perry
Neil Perry

Advertisement
Cinnamon braised beef.
Cinnamon braised beef.William Meppem

A perfect dish for a shared meal - you won't be disappointed.

Advertisement

Ingredients

  • 2 tbsp vegetable oil

  • 3 cloves finely diced garlic

  • 3cm finely diced ginger

  • 800g diced beef chuck steak, (3-4cm dice)

  • ¼ cup Chinese chilli bean paste (doubanjiang)

  • ¼ cup Korean bean paste (doenjang)

  • 4 cups quality chicken stock

  • 3 cinnamon quills

  • 2 star anise, whole

  • 2 tbsp caster sugar

  • 3 tsp yellow bean sauce

  • 2 spring onions cut into rounds, white and green parts

Method

  1. For the cinnamon beef, heat oil in a heavy-based saucepan. Add garlic and ginger, and stir-fry over medium-high heat until fragrant, then remove from pan. Cook beef over high heat until well browned.

    Add the chilli and Korean bean pastes, stir until fragrant (about 5 minutes), then add the stock and whole spices.

    Reduce heat, cover pan tightly and simmer over very low heat for about 1.5-2 hours until very tender. Remove lid and cook for a further 30 minutes or until the liquid has reduced to a saucy consistency.

    Stir in sugar and yellow bean sauce. Discard whole spices. Spoon into large serving bowl and sprinkle with spring onion rounds. Serve with steamed rice.

    Tip: Cook up Neil Perry's chicken larb with roasted rice and serve both dishes up for the perfect shared meal. 

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Neil Perry