Melt their hearts

COOL NIGHTS AND SLOW COOKING ARE A MATCH MADE IN HEAVEN

TAIWANESE BRAISED BEEF CURRY

SERVES 4. PREP 20 MINS. COOK 3 HRS 45 MINS INGREDIENTS

• 2 tbsp vegetable oil

• 1kg-piece beef brisket, cut into 3cm pieces

• 6 red Asian shallots, thinly sliced

• 70g (⅓ cup, firmly packed) brown sugar

• 4 garlic cloves, crushed

• 3cm-piece fresh ginger, peeled, finely grated

• 1 cinnamon stick

• ½ tsp Chinese five spice

• ½ tsp ground white pepper

• 125ml (½ cup) rice wine vinegar

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 2 baby buk choy, halved

• 1-2 tsp chilli oil, to taste

• 200g pkt pad Thai rice noodles

• 2 green shallots, thinly sliced

METHOD

1 Heat half the oil in a large frying pan over high heat. (Alternatively, use the Browning function on a slow cooker.) Add half the beef and cook for 10 minutes or until browned. Transfer to the slow cooker. Repeat with the remaining beef.

2 Heat the remaining oil in the pan over medium-high heat. Add the Asian shallot. Cook, stirring, for 5 minutes or until well browned. Add the sugar and cook, stirring, for 3 minutes or until caramelises. Add the garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add the cinnamon, pepper and five spice. Cook, stirring, for 1 minute or until aromatic.

3 Add the vinegar, light and dark soy sauces and 80ml (⅓ cup) water. Bring to the boil then transfer to the slow cooker. Cover and cook on High for 3 hours or until the beef is tender. Add the buk choy and chilli oil. Cover and cook for 10-15 minutes or until the buk choy stems are just softened.

4 Meanwhile, cook the noodles following packet directions.

5 Divide the noodles, curry and buk choy among serving bowls. Sprinkle with the green shallot to serve.