Braised East-West beef stew
by Ken Hom
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Ingredients
Metric
Imperial
- 2 tbsp of olive oil
- 1kg beef brisket, diced into 5cm pieces
- 225g of onion, peeled and coarsely chopped
- 2 tbsp of garlic, finely chopped
- 1 lemon, zest peeled and sliced
- 2 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 3 tbsp of Shaoxing wine, or dry sherry
- 2 tbsp of Lee Kum Kee Hoisin Sauce
- 3 tbsp of Lee Kum Kee Plum Sauce
- 2 400g tins of chopped tomatoes, blended
- 450g of carrots, peeled and roughly chopped
- 450g of turnip, peeled and roughly chopped
- 225g of new potatoes
- 1 handful of olives
- salt
- pepper
SAVE RECIPE
Method
1
Blanch the beef for 10 minutes in boiling water then drain well in a colander and pat dry with paper towels
2
Heat the oil in a wok or heavy casserole pot over a moderate heat and add the onions, garlic and lemon peel. Once slightly soft, add the beef
3
Add the soy sauce, Shaoxing wine (or sherry), hoisin sauce, plum sauce and tomatoes
4
Bring the mixture to a boil then add the carrots, turnips, and potatoes and lower the heat. Cover and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time
5
Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side
Beloved all over the world as the gentle, smiling face of Chinese cookery, Ken Hom has graced our screens for decades and helped demystify one of the world's oldest and most complex food cultures
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