Shin of beef with ginger carrot and cabbage
Ingredients
- 6 x 225g/8oz pieces beef shin
- 750ml/1pint 6fl oz red wine
- vegetable oil, for frying
- 200g/7oz onion, roughly chopped
- 150g/5oz carrot, roughly chopped
- 150g/5oz celery, roughly chopped
- 75g/3oz fresh ginger, grated with skin on
- 1½ litres/2½ pints veal or beef stock
- 5 bay leaves
- 1 clove
- 1 tbsp white peppercorns
- 1 bunch thyme
- 3 tsp sea salt
- 5 carrots
- 125g/4½ oz butter
- 75g/3oz sugar
- 1½ tsp salt
- 4 star anise (wrapped in muslin cloth)
- knob of butter
- 1 savoy cabbage, cut into large strips
- 2 tbsp toasted caraway seeds
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