Once popular all over Britain, now this only seems to be found in Ireland and occasionally the Midlands. It’s commonly known as huntsman’s beef. For centuries meat would have been preserved by salting, and this method is more than likely a development of that process with some festive spice added.
- 1 pound shin beef
- 1 tablespoon oil
- 2 cloves anise
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon water
- 1 clove garlic
- 1 teaspoon sherry
- 1 teaspoon pepper
- 1 teaspoon salt
- Heat a small pan just big enough to hold the meat flat with the oil.
- Brown the beef on all sides, turning it carefully.
- Add the seasoning and when it boils turn the heat very low, cover and simmer for 10 minutes.
- Place the pan on an asbestos pad.
- Add the anise and continue to simmer for one hour.
- Be careful not to bum the meat.
- The water should not evaporate because of the steam generated in the cooking.
- However, if the pan becomes too dry add 1 tablespoon each of soy sauce and hot water.
- Add sugar, turn the meat and simmer for another hour.
- Remove from the pan and cut into 1/4 inch slices and arrange on a platter.
- Pour the sauce over the meat and serve very hot.