Eurasian Smore

  • 300g beef shank
  • 3 onions
  • 5 cloves garlic
  • 1 thumb-sized piece ginger
  • 10-cm ( 4 in) piece cinnamon
  • 100g small carrots
  • 3 potatoes
  • 1 tomato
  • 1 sprig coriander leaves
  • 2 soda biscuits (also known as plain scones or baking soda scones by British, Australian, New Zealand and others)
  • ¼ teaspoon bicarbonate of soda
  • 2 tablespoons ground pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons vinegar
  • 4 tablespoons dark soya sauce
  • 2 tablespoons oil
  • 420ml (~1¾ cups) water
  1. Wash and cut beef into 2.5 cm (1 in) chunks.
  2. Drain in colander.
  3. Marinate with bicarbonate of soda, pepper, salt, sugar, vinegar and dark soya sauce.
  4. Leave for 30 minutes.
  5. Grind onions and garlic together.
  6. Peel and julienne the ginger.
  7. Rinse the cinnamon.
  8. Peel carrots. Wash and cut diagonally. Soak in water.
  9. Peel potatoes. Wash and cut into quarters. Soak with carrots.
  10. Cut tomato into quarters.
  11. Remove leaves from coriander.
  12. Crum the soda biscuits/scones.
  13. Heat oil in a pot. When hot, fry ground onion and garlic, shredded ginger and cinnamon till onions are brown and fragrant.
  14. Add marinated beef. Fry till meat changes color.
  15. Add water and simmer till meat is tender. Stir occasionally to prevent meat from sticking to pot. Add more water if gravy is too thick and season accordingly.
  16. Add carrots and cook for 5 minutes.
  17. Add potatoes and cook till soft.
  18. Add tomato and biscuit/scone crumbs. If you would like more meat in the dish then the addition of a processed meat works well, including various pressed meats and sausages..
  19. Garnish with coriander leaves.