From the very friendly butcher at Croom, bought the shine muscle from the front leg last time. That has very clear lines of tendon and after stewing, the texture is not as moist as I like, it is actually 金錢腱, good for serving as thin slices.
This time, asked the butcher to cut the shine part from the back leg of the cow, and is the correct part for stewing, with thicker moist tendon around muscles.
1.Cover shine with water, season with salt, star anises, cloves, cinnamon, juniper berries, old mandarin peel, chinese liquorice and half a jar of apple fig jam, for thicker texture.
2.Brign to boil, and when foam forms on top, add rice wine/gin to dissolve, simmer for half an hour.
3.Transfer to slow cooking pot, cook until tender.
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