Ingredients

Method

• 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

Ingredients

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