Beef Daube with Orange, Ginger & Star Anise

  • Pre-heat your oven to 160F/180C. First of all make sure all your beef is chopped to a similar size. I don’t like my chunks of beef to be too big. Keeping them on the smaller side just means they will be extra tender after all that slow cooking.
  • Place your beef in a plastic bag and sprinkle in the flour and Chinese 5 Spice and some seasoning. Then shake the bag around to coat the beef well.
  • Heat your duck fat in a large frying pan (you could use another fat if you don’t have duck fat). Then brown your meat for a few minutes until it gets a nice bit of colour.
  • Pour the sherry vinegar into the pan with the beef and let it reduce for a minute until it has almost gone. It will happen very quickly.
  • Pour the beef and all the cooking juices into your casserole dish and then just simply throw in all the other ingredients. Bring it to the boil, pop on the lid and transfer to the oven for 3 1/2 – 4 hours.
  • Try to seek out the star anise to remove if you can. Then serve sprinkled with the spring onions over some rice.

4 thoughts on “Beef Daube with Orange, Ginger & Star Anise”

    1. Thanks Fran! I don’t expect to win but it’s still such an honour to have made the finals… Glad you like the stew. I can confirm that it is a winner 🙂 x

  1. Congrats on reaching the final 6 Anneli, I must admit to feeling very childishly bitter when I see such things though because it reminds me just how woman-focused the blogosphere is (at least the food section of it (even the name “BlogHer”, that popular site, makes my hackles rise, though they claim that men are welcome!)) – anyway, an accolade nevertheless!

    This dish sounds nice, I’ve never seen sherry vinegar before though (not even in England I think), though that leads me to another interesting question… can you buy Sherry in France? I love the stuff, but I’ve never seen it!

    1. Thanks Charles. I had never thought about it like that before but I see that you are right! It is indeed very female orientated… I would hope that it would not stop you putting yourself up for these kinds of things – it never hurts to buck the trend!
      Sherry vinegar is called Vinaigre de Xeres. You should be able to find easily enough here once you know whats its called. I have not seen sherry in France though. But have you tried Floc? It is a Gascogne apero which tastes alot like sherry. It comes in white or red and it’s lovely! We sometimes have ‘Floc O’Clock’ at our house. Perhaps you should try that one? xx

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