Braised East-West beef stew
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 light soy sauce
- 3 tbsp of Shaoxing wine, or dry sherry
- 2 tbsp of hoisin sauce
- 3 tbsp of 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
First published in 2019
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