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Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 2 lb. beef, cut into cubes

  3. 2 tbsp. olive oil

  4. 3 cloves garlic, crushed

  5. 1 large red onion, thickly sliced

  6. 3 tbsp. tomato paste

  7. 1 cup red wine

  8. 2 cups beef stock

  9. 2 bay leaf, crushed

  10. 1 tsp. strips of orange zest

  11. 1 star anise

  12. 1 tsp. Szechuan peppercorns

  13. 1 tsp. chopped fresh thyme

  14. 1 tbsp. chopped fresh rosemary

  15. 3 tbsp. chopped fresh cilantro

  16. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Heat 1 tbsp. oil in a large pan over medium-high heat, cook beef, in batches, for 3 minutes or until browned. Remove and set aside.

  3. In the same pan, heat the remaining oil; sauté garlic and onions, for 4 minutes or until translucent and fragrant.

  4. Stir in tomato paste; cook for 2 minutes. Add in red wine and cook for another 2 minutes.

  5. Return beef and accumulated juices to pan; add beef stock, bay leaf, orange zest, star anise, peppercorns, thyme and rosemary. Bring to a boil; reduce heat to low, simmer, covered, for 1 hour and 30 minutes or until meat is tender. Remove bay leaf and orange zest; stir in 2-1/2 tbsp. cilantro. Transfer to a serving platter.

  6. Garnish remaining cilantro; serve with rice.

  7. Serves 4.

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