More than 1 hour
Serves 8-9
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Ingredients
- 2 (about 1.6kg each) PnP Crafted Collection beef shin hammer roasts (bring to room temperature 30 minutes before cooking)
- Salt and milled pepper
- 2 Tbsp (30ml) olive oil
- 2 stalks celery, finely sliced
- 1 large spring onion, chopped
- 1 punnet (20g) fresh coriander, stalks and leaves separated
- 6 cloves garlic, chopped
- 3cm knob fresh ginger, peeled and sliced
- 4–6 whole dried red chillies
- 1 stick cinnamon
- 2 star anise
- 1 cup (250ml) Chinese rice wine (mirin) or dry sherry
- ½ cup (125ml) apple cider vinegar
- Juice (90ml) of 3 limes
- ¼ cup (60ml) soy sauce
- 1 cup (250ml) beef stock
- ¼ cup (60ml) brown sugar
- 6-8 plums, halved
- Sliced fresh chilli, coriander leaves and spring onion (green parts), for serving
Method
- Season meat all over and brown in oil in an ovenproof pot over high heat. Remove and set aside.
- Reduce heat and sauté celery and spring onion for 5 minutes.
- Add chopped coriander stalks, garlic, ginger, chillies and spices and fry for another 3 minutes.
- Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.
Return meat to pot (ensuring it’s submerged in liquid) and add plums. - Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for
3 hours. - Switch off oven and leave roast in for an hour or two, or overnight.
- Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy.
- Serve roast and plums on a platter with gravy and garnished with chilli, coriander and spring onion greens.