Instructions: CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account of Brisbanes high standards of cuisine was an exaggeration have a look at those two beauties. They were published in todays newspaper..... =46rom Augustines, a place that blends East and West comes

Boil up the stock for 15 minutes then add the shin beef and simmer gently for 1 1/2 hours. Remove the beef and cut into slices when cool, placing on a plate to which the sliced cucumber has already been laid out. Place 200 ml of the stock in a small pan and thicken with the cornflour mix, stirring constantly as its brought to the boil. When thickened pour this sauce over the beef and garnish with coriander leaves. Dont dump that lovely stock, it will keep for several days ion the fridge or much longer in the freezer.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.