Red-Cooked Shin of Beef with Steamed Chilli and Coriander Dumplings

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The description ‘red-cooked’ does not necessarily imply a literal colour, but is rather a Chinese description of stewing with soy sauce, in the same way that ‘white cooking’ describes poaching in a clear liquid. It can also be applied to roasting meats, but here maltose and red rice vinegar or hoisin sauce may also contribute to the colour.

This recipe for red-cooked shin of beef is rich and aromatic, almost French in character. The meat, however, is not browned first as it would be