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Fragrant feather blade beef with carrots and parsnips
Fruit and vegetables
2
onions
, sliced
2
garlic
bulbs, cut in half
3 young heritage
carrots
, peeled and left whole
3 young
parsnips
, peeled and left whole
2
garlic
cloves, minced
1 tbsp minced fresh root
ginger
1 tbsp snipped fresh
chives
, to serve
Cooking ingredients
2 tbsp
olive oil
1 tbsp
coriander seeds
1 tsp
cumin
seeds
1 tsp Chinese
five-spice powder
2
star anise
1 litre/1¾ pint
beef stock
1 tbsp
soy sauce
2 tbsp
honey
salt and freshly ground
black pepper
4 tbsp
soy sauce
4 tbsp
rice wine
vinegar
3 tbsp
sesame oil
¼ tsp Chinese
five-spice powder
salt
Meat, fish and poultry
1kg/2lb 4oz feather blade
beef
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