Southeast Asian aniseed beef braise
Posted on Sunday, 2 April 2023 under Beef
1.5kg of ANZCO Foods oyster
2 Tbsp flour (seasoned with salt & pepper and chilli powder)
2 Tbsp rice bran oil
1 Tbsp sesame oil
2 red onions, roughly chopped
4-5 medium garlic, finely chopped
1 piece of ginger (2cm), peeled & grated
2 coriander roots finely chopped
½ cup coriander, finely chopped
1 strip orange peel (pith removed)
2 Tbsp oyster sauce
100ml kecap manis
1 cup red wine
2 Tbsp balsamic vinegar
1 Tbsp gochujang paste
3-4 whole star anise
2 Tbsp brown sugar
500ml beef stock
Asian salad garnish
Crushed roasted peanuts
Clove of finely chopped garlic
Lime zest, spring onion, red chilli
1. Preparation of the ANZCO Foods oyster blade beef
Dry the blades with a paper towel and cut into 2-3cm cubes. Coat in seasoned flour. Heat both oils together and sear the meat until they have a golden (not burnt) crust. Set aside.
2. Making the braise
Using an ovensafe dish (with a lid), gently fry the onions, once softened, add garlic, ginger and coriander root.
Stir to prevent sticking (any burn at this stage could make the braise bitter). Cook for 2-3 minutes.
Add coriander leaves and orange peel then cook for a further minute. Add the sugar and gochujang - cook for a further
minute. Add sauces and stir to combine.
Gently add wine, stock, vinegar and stir to combine.
Add meat and bring temperature up to a high simmer.
Cover everything with a cartouche (a cartouche is baking paper cut to the diameter of your dish, placed on top of the broth to act as a seal).
Put the lid on your dish and place in the oven on 150°C for 3 hours.
3. To Serve
Season the braise, top with the Asian salad garnish and serve with fluffy jasmine rice.