Slow Braised Chinese Beef With Ginger and Aubergine
As it’s getting colder I love cooking dishes with cheap cuts that you can braise for hours in the oven and forget about, go for a long walk with the dog and then come back to a lovely bowl of food later.
This is adapted from a recipe I’ve cooked before http://www.bbcgoodfood.com/recipes/1758666/chinese-braised-beef-with-ginger , but with some aubergine added and a couple of dried chillies for a bit of background heat.
Once you have whizzed all the ingredients in a food processor and browned the beef it’s a case of throwing them all in the pot and cooking on a low heat ( 140c) for at least three hours but it can stay in for four or five.
I served it with some steamed rice and garlic fried beans and garnished it with coriander and matchsticks of crispy fried salted ginger.
Foodies 100
Rowanwood Kitchen 