I Cook Coz Cocaine Is Illegal

Winter has come! Which means more hearty dishes. This Soy & Vinegary broth is to die for with melt in your mouth Beef chunks. You can either use a pressure cooker or a slow cooker (like I did) for this recipe.

This is an adaptation from fellow Chindian, Masterchef Australia, Audra Morrice’s cookbook “My Kitchen, Your Table.”

Ingredients

1.5kg Beef Chuck

8 cloves of Garlic, skinned & crushed

1 cm Ginger, peeled and sliced thickly

2-3 Dried Chillis

6 Cloves

2 Star Anise

1 Cinnamon Stick

1 Teaspoon Whole Black Peppercorn

1/4 Cup Shaoxing Wine

1/4 Cup Dark Soy Sauce

1/4 Black Vinegar

60g Rock Sugar/Sugar

3 Tablespoon Olive Oil

Method

1. Heat up olive oil in a large saucepan on high heat. Add Garlic, Ginger, Chillies, Cloves, Star Anise, Cinnamon, and Peppercorns and cook for 2-3 minutes.
2. Add Beef and brown all over.  Next, add Shaoxing Wine, Dark Soy Sauce, Black Vinegar, Rock Sugar and 1 cup of Water.
3. Bring sauce to boil  for 1-2 minues then switch off stove and gently move Beef piece into Slow Cooker (or pressure cooker if using that) and pour sauce from pan into slow cooker.
4. Cook on Low for 8 hours or High for 4 hours.
5. Taste test broth and correct flavour balance if required.
6. Serve with white rice.