Thai cuisine · Meat & Kebab

Nuea Tun Yaa Jeen

Chinese-Thai beef pot, braised for hours with star anise, cinnamon and goji berries in a dark soy broth.

Ingredients · for 4 servings

• 1.2 kg beef shank
• 3 star anise
• 2 cinnamon sticks
• 1 piece ginger (5 cm)
• 6 garlic cloves
• 4 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 2 tbsp palm sugar
• 30 g goji berries
• 1 tsp black peppercorns
• 3 scallions
• 1 bunch cilantro

Instructions

1. Cut the beef shank into 4 cm cubes, cover with cold water, bring to a boil, let bubble for 3 min., then drain and rinse under cold water – this keeps the broth clear later.
2. Cut the ginger into thick slices, crush the garlic and dry-roast both with star anise, cinnamon sticks and peppercorns in a heavy pot for 1 min. until fragrant.
3. Add the meat, mix with both soy sauces and the palm sugar, and pour in 1.5 l hot water so everything is just covered.
4. Cover and simmer very gently for 2.5 hours, skimming off foam occasionally, until the meat falls apart under light pressure.
5. Add the goji berries and let simmer uncovered for another 15–20 min. so they plump up and the broth reduces slightly.
6. Remove the cinnamon and star anise, ladle the pot into deep bowls and serve sprinkled with scallion rings and cilantro, with rice or noodles.