Braised beef with carrots and moli (2h+) keto

Name: Braised beef with carrots and moli (2h+) keto
Cuisine: British
Ingredients: 1 kg Beef ‘Osso Bucco’ Cuts *cuts of beef shank including bone; 1/2 Daikon *about 300g; 2 Carrots *about 300g; 1 thumb-size Ginger *sliced; 2 cloves Garlic *crushed; 3 cups Water; 1 cup Sake (Rice Wine); 2-3 tablespoons Sugar; 4-5 tablespoons Soy Sauce; Dry Chilli *optional; Fresh Chilli *optional

Amanda Yu @amandayu

London

This cooking takes a long time, unless on a boring sunday, I won't suggest to cook this when you are in a rush. certainly something for festival times.

Amanda Yu @amandayu

London

This cooking takes a long time, unless on a boring sunday, I won't suggest to cook this when you are in a rush. certainly something for festival times.

Saved

Ingredients

1 kgBeef ‘Osso Bucco’ Cuts *cuts of beef shank including bone
1/2Daikon *about 300g
2Carrots *about 300g
1thumb-size Ginger *sliced
2 clovesGarlic *crushed
3 cupsWater
1 cupSake (Rice Wine)
2-3 tablespoonsSugar
4-5 tablespoonsSoy Sauce
Dry Chilli *optional
Fresh Chilli *optional

Saved

Steps

1

Place Beef Shank Cuts in a pot, add Water, Sake (Rice wine), Ginger and Garlic, and bring to the boil. Skim off the scum and simmer over low heat for 1 to 1 & 1/2 hours.
2

When Beef Shank are well cooked, the meat will come off the bone. Remove the bone and remove the fat on the surface. Cut the meat into chunky pieces and return to the pot.
3

Add vegetables, Sugar, Soy Sauce and Dry Red Chilli (*optional), and bring back to the boil. Lower the heat, cover with baking paper or a drop-lid, and simmer for 30 to 40 minutes or until vegetables are tender.
4

Cook over high heat until the liquid thickens or required flavour is achieved. Sprinkle with some sliced fresh Chilli, only if you like more heat, and serve.