Prep and cooking time: 3hrs
Complex carb portions, per serving: 0
2 tbsp coconut oil
1.5kg beef shin
1 red onion, finely chopped
4 cloves garlic, minced
1-inch ginger, grated
1 tsp Chinese 5 spice powder
3 pods star anise
2 tsp chilli flakes (optional)
4 large carrots, peeled and cut into 1-2cm pieces
2 celery stalks, roughly chopped
2 tbsp fish sauce
1 tbsp rice wine vinegar
1 x 400g tinned tomatoes
300mL beef stock
6 bulbs pak choy, halved
1 tbsp fresh lemon juice
In a large stockpot, heat the coconut oil.
Season the beef with salt and pepper and brown over high heat. You may need to work in 2 batches for this. Once browned, transfer to a separate plate.
Add the onion, garlic, and ginger to the pot and reduce the heat to medium. Once the onions start to cook, add the 5 spice powder, star anise, carrots, celery, and rice wine vinegar, and fish sauce. Stir well.
Add the tomatoes, stock, and beef and bring to a boil and then simmer.
Cover the pot and reduce the heat to low. Cook for 1.5 hours, stirring 2-3 times and then 45-1 hour to reduce even more.
Discard the star anise, add the pak choy and lemon, and season with salt and pepper
Serve with fresh coriander