Serve hot, accompanied by creamy mashed potatoes and steamed brocolli (or a green vegetable of your choice)
– Adapted from Chinese Wok Cookery – 1992 Reed International Books Ltd
750g beef shin or beef brisket (if a more expensive cut of beef is used, reduce the cooking time by 45 minutes)
2 tablespoons dry sherry
2 tablespoons worchestershire sauce
1 teaspoon of your favourite beef spice (or combination of beef spices)
225g tomatoes, halved or quartered
50g brown sugar
225g peeled carrots
1 teaspoon salt
pepper to taste
Cut the beef into 4cm cubes and trim off any excess fat.
Place the meat in a saucepan with enough water to cover, add the sherry, worchestershire sauce, beef spice/s and tomatoes. Bring to the boil, then reduce heat the heat, cover and simmer for 45 minutes. Now add the brown sugar and cook for a further 30 minutes.
Cut the carrots to the same size as the beef. Add them with the salt and pepper to the beef and cook for a further 30 minutes, until the liquid has reduced and thickened into a delicious sauce, increasing the heat if necessary.