Servings: 4

1kg beef shin, cut into chunks 1kg beef shin, cut into chunks
2 onions, chopped into chunky pieces 2 onions, chopped into chunky pieces
3 garlic cloves, peeled and finely chopped 3 garlic cloves, peeled and finely chopped
2 tbsp of plain flour 2 tbsp of plain flour
2 tsp five-spice powder 2 tsp five-spice powder
3 star anise 3 star anise
2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes 2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes
3 red peppers, deseeded and cut into chunky pieces roughly 6cm 3 red peppers, deseeded and cut into chunky pieces roughly 6cm
1 sweet potato, (large) or 2 medium (about 400g cubed weight), peeled and cut into 3 cm chunks 1 sweet potato, (large) or 2 medium (about 400g cubed weight), peeled and cut into 3 cm chunks
2 tbsp of dark brown sugar 2 tbsp of dark brown sugar
3 tbsp of soy sauce 3 tbsp of soy sauce
600ml of beef stock, hot 600ml of beef stock, hot
1 tbsp of olive oil 1 tbsp of olive oil
 
Lime rice Lime rice
 
300g of rice, Akafuji Akitakomachi 300g of rice, Akafuji Akitakomachi
500ml of water, cold 500ml of water, cold
3 lime leaves 3 lime leaves
1 lime, zest and juice only 1 lime, zest and juice only
To serve: subheading: To serve:
1 handful of coriander leaves 1 handful of coriander leaves
1 tbsp of coriander seeds 1 tbsp of coriander seeds
4 tbsp of buttermilk 4 tbsp of buttermilk

INSTANT POT METHOD
Heat 1 tbsp of olive oil in the Instant Pot and fry the pieces of beef shin until browned all over, then remove and set aside. This is best done in batches to avoid overcrowding the pan
When done add add the peppers in 2 batches until they begin to char, this should take about 5 to 6 minutes. Set aside with the beef shin and then add the onion to the pan
Soften the onion for approximately 5 minutes, adding the garlic for the last minute. Throw in the five spice, star anise and chopped chilli. Sprinkle with the brown sugar, season with black pepper and heat through for a minute or so.
Add the soy sauce, sweet potatoes and beef stock put on the lid, seal and slow cook for 4 hours or cook under pressure for 45 minutes with a natural release.
Towards the end of the cooking time make the rice. Place the rice in a medium pan and pour over 500ml of cold water. Add the lime leaves, bring to the boil and allow to simmer for 6 to 8 minutes, until the rice is tender and the water has been absorbed. Remove the rice from the heat, cover with a lid and allow to steam for a further 5 to 6 minutes. Remove the lid and add the fresh lime zest and juice to the rice to finish, stirring to combine
Just before serving, heat a dry pan over a high heat, add the coriander seeds and toast until fragrant. Serve the casserole alongside the lime rice with a handful of coriander leaves, toasted seeds and lashings of buttermilk
STANDARD METHOD
Heat 1 tbsp of olive oil in a deep casserole pan over a high heat. Fry the pieces of beef shin until browned all over, then remove and set aside. This is best done in batches to avoid overcrowding the pan
Add a further 1 tbsp of olive oil to the pan and add the peppers in 2 batches until they begin to char, this should take about 5 to 6 minutes. Set aside with the beef shin. Reduce the heat to medium, add a touch more oil if needed and add the onion to the pan
Soften the onion for approximately 5 minutes, adding the garlic for the last minute. Stir through the flour, then throw in the five spice, star anise and chopped chilli. Sprinkle with the brown sugar, season with black pepper and heat through for a minute or so. You’ve done all the hard work now
Add the soy sauce and beef stock and bring to the boil. Reduce the heat, cover, and simmer for 3 hours or until the beef is perfectly tender
Remove the lid and add the sweet potatoes. Simmer for a further 45 minutes until the potatoes are just tender
Meanwhile, make the rice. Place the rice in a medium pan and pour over 500ml of cold water. Add the lime leaves, bring to the boil and allow to simmer for 6 to 8 minutes, until the rice is tender and the water has been absorbed. Remove the rice from the heat, cover with a lid and allow to steam for a further 5 to 6 minutes. Remove the lid and add the fresh lime zest and juice to the rice to finish, stirring to combine
Just before serving, heat a dry pan over a high heat, add the coriander seeds and toast until fragrant. Serve the casserole alongside the lime rice with a handful of coriander leaves, toasted seeds and lashings of buttermilk