Beef Stew with Ginger & Soy

Beef stew with Ginger & Soy (serves 4 generous portions)

2lb Beef Shin

4 ‘thumbs’ of ginger, peeled & finely sliced

4 – 6 fat cloves of garlic, thinly sliced

3 tbsp tart fruit jelly (such as Crellow’s Kea Plum, Quince or Crab Apple jellies)

8- 10tbsp Soy sauce

350ml-ish apple juice (such as Cornish Orchards)

2 fresh red chillies, left whole

brown rice or noodles, to serve

Cube the beef, season with salt and black pepper then with a couple of tablespoons of oil, brown in a heavy bottomed casserole pot. Remove the beef from the pan, add a little more oil and on a low heat, sweat the garlic and ginger until soft but not coloured. Add the jam and soy sauce, stir well and return the beef to the pan. Then add the apple juice, making sure it covers the meat. With the end of your knife, prick the chillies a couple of times but don’t chop them and add them to the pan with a few more turns of the pepper mill. Cook slowly for around two to three hours until meat is lovely and tender. Discard the chillies and serve with noodles or rice and a handful of steamed spring greens. A truly unctuous stew for a cold night

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