Asian Beef with Carrot Salad

Here's another hit from Nigella (adapted slightly). She and I are on a roll.



serves 6:
2 onion, quartered
1x2" piece of ginger, sliced
4 garlic cloves, peeled
2 t coriander seeds
1 c red wine
1/4 c soy sauce
1/4 c brown sugar
2 qt beef broth
1/4 c rice wine vinegar
2 cinnamon stick
2 star anise
8 lb beef shank, on bone

(for carrot salad: 2 carrot (shredded), juice of 1 lime, 1 T fish sauce, lots of cilantro)

1. Preheat oven to 300F. In mortar and pestle or food processor, grind garlic, ginger, and coriander. With a little oil and the onions, add to pot over medium heat. Cook for about 10 minutes.

2. Pour in wine, soy sauce, sugar, broth, and vinegar. Bring to boil and add cinnamon and anise. Add beef and bring back to a boil. Put lid on and into oven for 4 hours or more.

3. When beef is tender, take it out of pan and keep warm in oven.Vigorously boil sauce until reduced by half. Pour sauce over beef and serve with white rice and carrot salad.