- Serves: 4-6
- Cook Time: 1.75 hours 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- vegetable oil, for shallow-frying
- 1.5 kg piece beef sirloin
- 4 cloves garlic, chopped
- 6 spring onions, chopped
- 5 cm ginger, cut into matchsticks
- 5 g sichuan peppercorns, dry-roasted
- 6 star anise
- 6 cloves
- 1 cinnamon stick
- 200 ml beef stock
- 220 ml dark soy sauce
- 75 ml brandy
- 10 g sugar
- 1 red pepper, sliced
- 1 yellow pepper, sliced
For the crushed parsnips:
- oil, for roasting
- 2 parsnips, peeled and cut into 4cm cubes
- 1 clove garlic, crushed
- ground star anise, to taste
- black pepper
1. Heat the oil for shallow-frying in a large casserole dish. Add the beef and brown on all sides. Remove the beef and set aside.
2. Add the garlic, spring onion, ginger, Sichuan peppercorns, star anise, cloves and cinnamon. Fry for 3 minutes, stirring now and then.
3. Add the beef stock, soy sauce, brandy, sugar and salt. Bring to the boil and cook briskly for 5 minutes.
4. Return the beef to the casserole dish, turning it to coat in the cooking liquor. Bring to the boil.
5. Cover, reduce the heat and simmer until the beef is very tender for 1 hour 30 minutes, turning the beef occasionally. Add the red and yellow pepper strips about 10 minutes before the beef has completed cooking.
6. Meanwhile, after the beef has simmered for 1 hour, cook the parsnips. Preheat the oven to 220ºC/gas 7.
7. Pour oil for roasting into a roasting tray. Heat the oil through in the oven.
8. Add the parsnips and garlic clove to the hot oil, mixing well. Sprinkle with star anise, salt and freshly ground pepper. Roast in the oven for around 20-25 minutes until golden.
9. Crush the roast parsnips and place them in two cooking rings on four warm serving plates. Sprinkle with coriander. Carefully remove the rings.
10. Slice the beef. Serve the beef with its gravy with the crushed parsnips.
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