Star Anise Mar­i­nated Beef

NZ House & Garden - - EXTRA HELPING -

I sub­scribe to the be­lief that if you’re go­ing to eat an an­i­mal you should con­sider eat­ing ev­ery part of it, not just the choic­est cuts. This recipe uses a lesser known cut, flank or skirt steak, which is to­tally de­li­cious.

1kg flank or skirt steak (trimmed of fat and sinew) 2 ta­ble­spoons olive oil

2 cups wa­ter

½ cup soy sauce

½ cup Shaox­ing wine (Chi­nese rice wine) 2 ta­ble­spoons sugar

2 whole star anise

1 cin­na­mon stick

1 strip or­ange rind

2 slices fresh gin­ger

1 small onion, sliced

2 spring onions and grated or­ange rind

for gar­nish

Cut meat into 2 strips length­wise. Heat oil in a fry­ing pan un­til very hot and brown the strips on all sides. Place on pa­per tow­els to drain.

Place all the re­main­ing in­gre­di­ents (ex­cept gar­nishes) in a deep, wide saucepan and bring to a sim­mer. Add the browned beef strips and sim­mer slowly over a low heat for 90 min­utes or un­til beef is very ten­der. Leave to cool in the liq­uid. Re­frig­er­ate un­til needed.

To serve, take the cold meat from the broth and slice across the grain into neat slices. Ar­range the meat on a serv­ing plat­ter along­side a salad of sea­sonal greens (such as fen­nel, beans and sugar snaps). Gar­nish with chopped spring onion and grated or­ange rind. Serves 6

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