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TAIWANESE BEEF STEW


Slow cooked to perfection, super tender fall apart yet juicy chunks of beef. Built upon a steady solid aromatic base, filled with nutrition and goodness for the body and the soul.

This dish is a waiting game, very little work goes into the preperation of it. So you can kick back enjoy some TV, do some work as this sucker simmers away and brings heaven to your kitchen and to you.


Ingredients

  1. 1kg of Beef Shank

  2. 2 Whole Scallions

  3. 1 Thumb Sized Piece of Ginger

  4. 4 Whole Star Anise

  5. 1 Whole White Onion

  6. 2tb of Fermented Black Beans

  7. 1/2 Cup of Dark Soy Sauce

  8. 1/2 Cup of Light Soy Sauce

  9. 3 Bay Leaves

  10. 6 Cloves of Garlic



STEPS

  1. Cut up your beef to chunks

  2. Peel and slice your ginger and onion into thin pieces.

  3. Crush and peal your garlic cloves.

  4. In a wok or pot on medium high heat add in 4tb of oil and begin to fry your scallions, ginger, star anise, fermented black beans, onion and garlic till super fragrant. You have now created a super aromatic BOMB in your kitchen.

  5. Add in your beef chunks and 1/2 a cup of dark and light soy sauce.

  6. Give the mixture a good mix and add enough water to just cover the beef. Add in 3 bay leaves. Cover with a lid and lower the heat to medium low and let it simmer away for a minimum of 2 hours. (The longer the better).

  7. After a certain period of time, you should be greeted with super tender pieces of aromatic beef and a broth you can't give up.

  8. Serve over a bed of freshly steamed rice, or with some noodles topped with some vegetables and a runny egg.

Extra: Add 2 fresh tomatoes chopped up and a bit of chili for an extra boost of flavor. Happy Cooking,




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