Five-Spice Beef Shin

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This is really easy and delicious. You can make it in advance and reheat it when you’re ready to serve, but it’s also great cold with some pickled cabbage and fried wontons.


  • 800 g (1 lb 12 oz) beef shin on the bone
  • 200


Put the brown sugar, shaoxing, garlic, ginger, cinnamon, star anise, Sichuan peppercorns and sea salt along with 2 litres (8 cups) water in a large pot. Cover and bring to the boil over hi