Raymond Blanc: How To Cook Well
It's not every day you get invited to a masterclass with everyone's favourite French chef Raymond Blanc, so when the invite from Le Manoir aux Quat'Saisons, his two-Michelin-starred restaurant in rural Oxfordshire, landed in our office we leapt at the chance. Self-taught chef Raymond firmly believes that anyone can learn to cook well, and he is passionate about sharing his knowledge (he insists on 'sharing' rather than 'educating' – a word he thinks has negative connotations) with the nation.
His new television series – Raymond Blanc: How To Cook Well – launches this week. We had a sneak preview and Monsieur Blanc was kind enough to share one of the delicious recipes from the series with us – an oriental twist on slow-cooked beef that's made fresh and summery with a vibrant papaya and pomegranate salad. Magnifique!
Raymond Blanc: How To Cook Well is on BBC2 from Tuesday 9 July at 8pm
Asian-flavoured beef shin with papaya salad
- 1 x 3kg whole beef shin, on the bone
- 4 tbsp sunflower oil
- 4 medium onions, chopped
- 6 garlic cloves, finely crushed
- 40g ginger, peeled and finely chopped
- ½ red chilli, chopped
- ½ tsp five-spice powder
- 40ml dark soy sauce
- 60ml mirin
- 20g clear honey
- 20g miso paste
- 20ml sweet soy sauce (Ketchap Manis)
- 3 kaffir lime leaves, torn
- 40g pomegranate seeds
- 60g unsalted dry roasted peanuts, roughly chopped
- a handful of coriander, roughly chopped
- a handful of mint, roughly chopped
- For the dressing:
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, peeled and finely chopped
- juice of 2 limes
- 2 tbsp Thai fish sauce
- 2 tsp palm or soft brown sugar
- For the salad:
- 150g green papaya (or underripe mango), peeled, halved and sliced into fine strips
- 150g cucumber, halved, deseeded and sliced into thin strips
- 3 spring onions, finely sliced on the diagonal
- Preheat your oven to 150°C, fan 130°C, gas 2. In a large casserole on a medium high heat, lightly season and sear the beef shin for 4 minutes on either side.
- In a large saucepan, heat the oil on a medium high heat, then sauté the onion, garlic, ginger, chilli and five-spice for 8-10 minutes until softened and golden brown.
- Stir in the dark soy sauce, mirin, honey, miso, sweet soy sauce and 500ml water. Bring to the boil. Add the beef to the cooking liquor and bring to a simmer.
- Remove the pan from the heat, cover and transfer to the oven for 4 hours 30 minutes until completely tender.
- Transfer the beef to a plate, then, on a high heat, reduce the cooking liquor until it starts to thicken slightly. Add the kaffir lime leaves. Break up the beef into pieces and stir back through the reduced sauce.
- Mix the ingredients for the dressing together. In a large bowl, toss the ingredients for the salad with 3 tablespoons of the dressing.
- Taste and correct the seasoning if necessary with the lime juice, fish sauce and palm sugar – you're looking for an even balance of salty, sweet, acid, and spicy.
- Arrange the beef and jus in the centre of a large plate with the salad. Garnish with the pomegranate seeds, peanuts and a few torn leaves of the coriander and mint.
Can't find whole beef shin on the bone? Make this recipe with chuck steak or stewing beef instead.