Abigail Donnelly, Author at Woolworths TASTE

Calamari

Potage de mer

25 minutes

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Lamb recipes

Lamb knuckle-and-potato soup

2 hours

Chicken recipes

Tomato-and-chicken soup

1 hour

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Curry recipes

Lamb curry on the bone

1 1⁄2 hours

Duck recipes

Canard au vin pie

1 hour 30 minutes

Korean beef with jjigae

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

2 T oil
1 onion, chopped
800 g beef shin
4 cloves garlic, chopped
1 x 5 cm piece ginger, chopped
2 star anise
1 clove
1 stick lemongrass, halved and smashed
3 cups beef stock
1⁄2 cup soya sauce
3 T Woolworths gochujang paste
2 cups cabbage, roughly chopped
mashed potato or bao, for serving

Method

1. Preheat the oven to 170°C. Heat the oil in an ovenproof pan or clay pot and fry the onion until soft. Push to the side of the pan and add the meat.

2. Cook the meat until golden, moving the onions around so they don’t catch.

3. Add the garlic, ginger, star anise, clove and lemongrass. Cook for 1 minute. Stir in the remaining ingredients and bring to the boil.

4. Cover tightly with foil and a lid. If you don’t have a lid, use 2 pieces of foil. Bake for 2 hours or until the meat is soft. Serve with mashed potato or bao.

Find more beef recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Recipes & Articles by Abigail Donnelly

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Rigatoni with fresh green sauce

Roast chicken with Paloise sauce

Blue oyster mushroom ramen

Potage de mer

Frikkadel-and-butter bean tagine soup

Lamb knuckle-and-potato soup

Tomato-and-chicken soup

Chipotle-and-sweet potato soup

Lamb curry on the bone

Canard au vin pie

Korean beef with jjigae

Korean beef with jjigae

Ingredients

Method