Braised beef shin with a hot and sour salad

Braised beef shin with a hot and sour salad

New Thai Food
Jeremy Simons

The richness of the meaty braising liquid in this dish will be balanced by the hot and sour dressing in the salad. It’s a great combination of flavours.

Braised beef


Quantity Ingredient
150ml canola oil
1 x 200 g piece beef shin
5 garlic cloves
4 cm piece fresh ginger, peeled
1 coriander root, scraped and cleaned
1 small red onion, chopped
100ml chinese cooking wine
50g rock candy, crushed
2 1/2 tablespoons oyster sauce
500ml Chicken stock
2 1/2 tablespoons chinese black vinegar
1 teaspoon sea salt

Hot and sour salad

Quantity Ingredient
2 1/2 tablespoons lime juice
1/2 teaspoon Roasted chilli powder
1 tablespoon fish sauce
2 green bird’s eye chillies, finely sliced
10 coriander leaves
10 mint leaves
1 spring onion, finely shredded
1 red asian shallot, peeled and finely sliced
1/2 long red chilli, seeded and julienned


  1. To make the braised beef, heat 80 ml oil in a large saucepan over a medium– high heat and seal the beef on all sides, for about 5–6 minutes. Transfer to a deep braising pan.
  2. Pound the garlic, ginger, coriander root and onion in a mortar and pestle to a paste. Heat the remaining oil in a heavy-based saucepan over a medium–high heat and fry the paste until golden brown, stirring continuously, for about 4 minutes. Pour off the excess oil. Add the Chinese cooking wine and boil, stirring, for 30 seconds to deglaze the pan. Add the rock candy, oyster sauce and chicken stock, bring to the boil and skim off all the scum. Remove from the heat.
  3. Pour the liquid over the beef. Cover with a lid or baking paper and aluminium foil and braise over a very low heat on the stove top for 1½ hours, until the meat is soft.
  4. Transfer the meat to a plate and set aside. Strain the liquid and boil hard over a high heat to reduce by a third. Add the vinegar and salt and taste – it should be rich and meaty.
  5. To make the hot and sour salad, combine the lime juice, roasted chilli powder, fish sauce and green bird’s eye chillies in a small bowl. Taste this dressing – it should be very hot and sour. Toss together all the remaining salad ingredients in a stainless steel bowl, then gently stir through 1 tablespoon of the dressing.
  6. Cut the braised beef into 1 cm slices. Bring the reduced braising liquid to a simmer and add the beef slices to reheat.
  7. To serve, put the beef slices in the middle of a serving bowl and pour over a generous amount of the braising liquid. Place the hot and sour salad on top of the beef and serve with the remaining dressing in a small bowl and steamed jasmine rice.
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