Chinese Beef and Eggplant Stew
Portions
6 serving
Duration
3 hours
Good for
Lunch and Dinner
Ingredients
3 star anise
1 cinnamon stick
2 tbsp sunflower oil
1.5 kg stewing beef (such as shank), cut into large chunks
750 ml chicken stock
2 red chilies, halved
70 g fresh ginger
150 ml soy sauce
2 tbsp sugar
2 medium eggplants, cut into wedges
Fresh coriander
Rice, to serve
Portions
6 serving
Duration
3 hours
Good for
Lunch and Dinner
Preparation
1. Preheat the oven to 150°C (300°F).
2. Heat a large casserole dish and toast the star anise and cinnamon until fragrant, then remove from the pan.
3. Add the oil and brown the beef in batches without overcrowding, then set the meat aside.
4. Add all the remaining ingredients (except the eggplant), mix well, and bring to a boil.
5. Return the spices and beef to the dish, skim if needed, cover, and bake for 2 hours.
6. Remove the lid, add the eggplant, stir well, and cook uncovered for another hour until everything is tender.
7. Let cool slightly.
8. Garnish with fresh coriander and sliced red chili, then serve with rice.
