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  • BBC Easycook

    THREE BEEF CAKES

    Jan 01, 2021 3 minutes

    John Torode’s Chinese beef & aubergine hotpot

    No nation has mastered the art of slow- cooking better than China. Simmered stews, traditionally cooked in clay pots, transform even tough and cheap cuts into something deliciously tender. My take is. just the type of recipe to have bubbling away on a cold day.

    ■ Serves 8 ■ Prep 20 mins ■ Cook 3 hrs 30 mins VEGETARIAN

    5 star anise
    1 cinnamon stick
    3 tbsp sunflower oil
    2kg braising steak (shin is best), cut into large chunks
    1 litre chicken

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