Beef Pot With Steamed Lime Rice

Beef Pot With Steamed Lime Rice

  • Serves 4
Rated by 28 people
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For a main meal that perfectly balances rich and hearty with light and refreshing, look no further than this beef pot with steamed lime rice recipe. The beef pot combines different savoury flavours for a richness and tenderness that needs to be tasted to be believed, while the lime-seasoned Japanese white rice contains the acidity needed to cut through the richness of the beef.

Recipe courtesy of Great British Chefs.


beef casserole:
1 kg beef shin, cut into 4cm chunks
2 onions, chopped into chunky pieces
3 garlic cloves, peeled and finely chopped
2 tbsp of plain flour
2 tsp five-spice powder
3 star anise
2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes
3 red peppers, deseeded and cut into chunky pieces roughly 6cm
1 sweet potato, (large) or 2 medium (about 400g cubed weight), peeled and cut into 3 cm chunks
2 tbsp of dark brown sugar
3 tbsp of dark soya sauce
600ml of beef stock, hot
3 tbsp of vegetable oil

lime rice:
300g of akafuji akitakomachi rice
500ml of water, cold
3 lime leaves
1 lime, zest and juice only

to serve:
1 handful of coriander leaves
1 tbsp of coriander seeds
4 tbsp of buttermilk

How To Prepare

  1. Begin by getting all the frying out of the way. Heat 1 tbsp of olive oil in a deep casserole pan over a high heat. Fry the pieces of beef shin until browned all over, then remove and set aside. This is best done in batches to avoid overcrowding the pan.
  2. Add a further 1 tbsp of olive oil to the pan and add the peppers in 2 batches until they begin to char, this should take about 5–6 minutes. Set aside with the beef shin. Reduce the heat to medium, add a touch more oil if needed and add the onion to the pan.
  3. Soften the onion for approximately 5 minutes, adding the garlic for the last minute. Stir through the flour, then throw in the five spice, star anise and chopped chilli. Sprinkle with the brown sugar, season with black pepper and heat through for a minute or so. You’ve done all the hard work now.
  4. Add the soy sauce and beef stock and bring to the boil. Reduce the heat, cover, and simmer for 3 hours or until the beef is perfectly tender.
  5. Remove the lid and add the sweet potatoes. Simmer for a further 45 minutes until the potatoes are just tender.
  6. Meanwhile, make the rice. Place the rice in a medium pan and pour over 500ml of cold water. Add the lime leaves, bring to the boil and allow to simmer for 6–8 minutes, until the rice is tender and the water has been absorbed. Remove the rice from the heat, cover with a lid and allow to steam for a further 5–6 minutes. Remove the lid and add the fresh lime zest and juice to the rice to finish, stirring to combine.
  7. Just before serving, heat a dry pan over a high heat, add the coriander seeds and toast until fragrant. Serve the casserole alongside the lime rice with a handful of coriander leaves, toasted seeds and lashings of buttermilk.