Cinnamon braised beef

Cinnamon braised beef.
Cinnamon braised beef. Photo: William Meppem
Difficulty
Easy

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

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

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.