Chi­nese beef & au­bergine hotpot

SERVES 8 PREP 20 mins COOK 31/2 hrs MORE EF­FORT

BBC Good Food - - Weekend -

5 star anise

1 cin­na­mon stick

3 tbsp sun­flower oil

2kg brais­ing steak (shin is best), cut into large chunks

1 litre chicken stock

3 red chillies, split in two and de­seeded, plus ex­tra sliced into rounds to serve 100g galan­gal (use gin­ger if you can’t find galan­gal), sliced 2 tbsp Thai fish sauce 200ml soy sauce

1 tbsp de­mer­ara sugar

6 kaf­fir lime leaves

3 aubergines, cut into wedges rice and co­rian­der, to serve

1 Heat oven to 150C/130C fan/gas 2. Heat a large casserole dish, toast the star anise and cin­na­mon un­til fra­grant, then scoop out of the dish. Add the oil, then brown the beef in batches (be care­ful not to over­crowd the pan). Set the meat aside on a plate. 2 Add the rest of the in­gre­di­ents ex­cept for the au­bergine to the dish, stir well and bring to the boil. Add the spices and meat back in, skim off any fat that comes to the sur­face, then cover the casserole and cook in the oven for 2 hrs.

3 Re­move the lid, add the au­bergine, and give ev­ery­thing a good stir, then re­turn to the oven and cook for 1 hr un­cov­ered un­til the au­bergine and meat are ten­der. Rest un­til cool enough to eat. Scat­ter over the co­rian­der and sliced red chilli, then serve with rice.

PER SERV­ING 389 kcals • fat 20g • sat­u­rates 7g

• carbs 10g • sug­ars 8g • fi­bre 2g • pro­tein 38g

• salt 4.3g

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