AT A GLANCE
|01||Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.|
|02||Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.|
|03||Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.|
|04||Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.|
Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.