This weather calls for some long, slow braising. It’s a chance for to get my cast iron pots out (which hardly ever get used), buy some cheap cuts of meats, then smother them in liquid and spices, before a long-slow braise in the oven. I was craving something comforting, and this soy and schezwan braised beef really does hit the spot.
What I love about a slow braise, is that the prep is minimal. And all the hard work is really in the ingredients you put in, along with the help of a low, slow oven. What you end up with is tender, flavoursome, melt-in-your-mouth meat – perfect for tacos.
I paired this soy and schezwan braised beef with a very colourful mix of taco ingredients – but feel free to alter the taco condiments to your liking.
FOR THE SOY AND SCHEZWAN BRAISED BEEF
600G OF CHUCK STEAK, CUT INTO LONG 4CM STRIPS
1 ONION, PEELED AND CUT INTO QUARTERS
2 STAR ANISE
1 CINNAMON QUILL
1 TEASPOON OF BLACK PEPPERCORNS
1 TEASPOON OF SCHEZWAN PEPPERCORNS
1 TEASPOON OF MINCED GINGER, OR USE A 3CM PIECE
2 TEASPOONS OF BROWN SUGAR
⅓ CUP LIGHT SOY SAUCE
⅓ CUP WATER
FOR THE TACOS
¼ RED CABBAGE, SHREDDED THINLY
SOME CORN KERNELS, I USED CANNED
SOME SPRING ONIONS, CUT INTO SLITHERS
4-5 RADISHES, CUT INTO THIN ROUNDS
1 TEASPOON OF SUGAR
3 TABLESPOONS OF WATER
10 MINI SOFT TORTILLAS
SRIRACHA SAUCE TO SERVE
Click here for the full recipe.