serves
4
prep
15 minutes
cook
2:30 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 1 tsp five-spice powder
- 1 tbsp Shaoxing rice wine
- 2 tbsp hoisin sauce
- ½ tsp chilli flakes
- 4 triangles Laughing Cow cheese
- 170 ml (⅔ cup) local pale ale
- 700 g buffalo chuck steak, cut into 2-3 cm pieces
- 2 tbsp vegetable oil
- 3 garlic cloves, chopped
- 90 g (⅓ cup) tomato paste (concentrated puree)
- 250 ml (1 cup) beef stock
- 4 red Asian shallots, peeled and left whole
- 4 cloves
- 3 star anise
- 1 cinnamon stick
- 1 tbsp chilli oil
- 6 baby carrots, trimmed
- 1 spring onion, finely sliced
- thinly sliced red chilli and baguette, to serve
Marinating time 1 hour
Instructions
Place the five-spice powder, rice wine, hoisin sauce, chilli flakes and Laughing Cow cheese in a large bowl. Use a fork to mash the cheese, then stir to combine well. Add the beer and combine well, then add the buffalo and stir until well coated in the marinade. Cover and refrigerate for at least 1 hour.
Place a large wok over medium heat, then add half the oil, followed by half the garlic. Stir-fry for about 1 minute or until fragrant. Add half the buffalo, increase the heat to high and toss until the meat is sealed all over. Remove from the wok and repeat with the remaining oil, garlic and buffalo.
Reduce the heat to medium and return the all the buffalo to the wok. Add the tomato paste and stir-fry for 2 minutes. Add the stock and bring to the boil, skimming any impurities from the top. Reduce the heat to low, add the whole shallots studded with the cloves, star anise, cinnamon and chilli oil and cook for 1½-2 hours or until the meat is very tender. Once the buffalo is cooked, add the whole baby carrots and cook for 10 minutes. Transfer to a serving plate and scatter with the spring onions and fresh chilli. Serve with baguette.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
