Ingredients

The following ingredients have 5 Servings
  • 900 g (2 pounds) beef shin (cut into chunky cubes)
  • 240 ml (1 cup) hot beef broth (or use a stock cube)
  • 80 ml (⅓ cup) dark soy sauce
  • 120 ml (½ cup) Chinese cooking wine (or use dry sherry)
  • 3 tbsp Sukrin Gold (or dark brown sugar)
  • 2 onions (sliced thinly)
  • 5 garlic cloves (minced)
  • 2 tbsp ginger paste (or fresh grated ginger)
  • 5 spring onions (scallions) (finely sliced)
  • 3 star anise
  • 1 cinnamon stick
  • 2 tsp Chinese five spice
  • ¼ tsp Szechuan peppercorns (crushed (optional))
  • 1 tbsp cornflour (cornstarch) (dissolved in a little cold water)
  • 1 red chilli (finely sliced, to serve)
  • spring onions (scallions)
  • fresh ginger (cut into thin matchsticks)

Instruction

  • Optional: brown the beef first until nicely seared on all sides. Use a large skillet or your crockpot if it allows for searing.
  • Add the beef in your slow cooker together with the garlic, onion, star anise and cinnamon stick.
  • Combine the beef broth, soy sauce, Chinese cooking wine, Sukrin and ginger in a measuring jug and stir. Pour over the beef, sprinkle with the five spice and add the spring onions and the pepper.
  • Cook for 7 hours on low setting, or until the beef is very tender.
  • If the sauce needs thickening, add the cornflour slurry to the slow cooker and switch to the high setting. Cook for 30 minutes or until the cooking juices are slightly thickened.
  • Use two forks to shred the beef. Check the seasoning and serve over steamed rice or cauliflower rice with the sliced chilli, ginger and spring onions.