Potato Casserole with Slow-Cooked Meat
Potato Casserole with Slow-Cooked Meat
Ingredients
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Instructions
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Season the beef shank with salt, black pepper, and 7-spice mix.
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Heat a deep pan on high and sear the meat on both sides until golden brown. Remove and set aside.
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In the same pan, add sliced onions and sauté until soft and golden.
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Return the meat to the pan, pour over the tomato juice mixed with a pinch of sugar, and add enough water to almost cover the meat.
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Simmer on low heat for 1–1¼ hours or until the meat is fork-tender.
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In a baking dish, mix finely chopped onions with a sprinkle of 7-spice mix, salt, and black pepper. Add a drizzle of oil and mix.
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Layer the potato slices, followed by sliced green pepper and whole garlic cloves.
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Place the cooked meat on top of the potatoes. Pour the cooking liquid (from the meat) over everything until it almost covers the potatoes.
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Cover the dish with aluminum foil and bake in a preheated oven at 180°C for 40 minutes.
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Remove the foil and broil for 5–10 minutes to brown the top.
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