Dinner ideas

Star anise, soy and beer-braised beef shin

Tender, rich and oh-so good.

This rich slow-cooked casserole uses a tougher shin cut of beef with fragrant star-anise, salty soy sauce and beer to create a full-flavoured dish. Serve on top of creamy mashed potato drizzled with plenty of sauce.

Looking for more beef stews and casserole recipes?



1.Preheat oven to 160°C.
2.Trim excess fat from beef; cut beef into eight even chunks. Season. Heat oil in a 5.75 litre (23-cup) cast iron or other flameproof casserole dish (see tips) over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over; transfer each batch to a heatproof bowl.
3.Add carrot, onion, celery, garlic and star anise to dish; cook, stirring, for 4 minutes or until vegetables start to soften. Add port; bring to the boil. Boil for 3 minutes or until liquid is reduced by half. Return beef to dish, add stock; bring back to the boil, skimming to remove scum that rises to the surface. Add stout and soy sauce; bring to the boil. Cover dish with a tight-fitting lid (see tips).
4.Cook beef in oven, stirring halfway through cooking time, for 2½ hours or until very tender; add a little extra stock or water if needed.
5.Remove beef from dish; cover to keep warm. Strain sauce, discarding solids; return to dish. Bring sauce to the boil over high heat. Stir cornflour and 1 tablespoon water in a small bowl until smooth. Stir into sauce; bring to the boil. Boil sauce for 10 minutes or until reduced and thickened. Return beef to dish; stir until heated through. Season to taste.
6.Serve half the braised beef. Transfer remaining braised beef to an airtight container; cool, then store.

Tawny is the Australian name for fortified wine made in the style of port. We used a 23cm x 30cm oval cast iron casserole dish. If the lid of your casserole dish does not fit tightly, cover the dish with foil first, then the lid.

Serve with mashed potato, or steamed rice if you prefer, and green beans.

Refrigerate braised beef in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.


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