good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1½ kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve
Prep:10 minsCook:2 hrs - 2 hrs, 30 mins
Heat 2 tbsp of the oil in a large,
shallow casserole. Fry the garlic, ginger,
onions and chilli for 3 mins until soft
and fragrant. Tip onto a plate. Toss the
beef in the flour, add 1 tbsp more oil
to the pan, then brown the meat in
batches, adding the final tbsp oil if you
need to. It should take about 5 mins
to brown each batch properly.
Add the five-spice and star anise (if
using) to the pan, tip in the gingery mix,
then fry for 1 min until the spices are
fragrant. Add the sugar, then the beef
and stir until combined. Keep the heat
high, then splash in the wine or sherry,
scraping up any meaty bits. Heat oven
to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won’t
cover the meat completely), bring to
a simmer, then tightly cover, transfer
to the oven and cook for 1½-2 hrs,
stirring the meat halfway through.
The meat should be very soft, and any
sinewy bits should have melted away.
Season with more soy. This can now
be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the
pan, then bring to the table with the
basmati rice straight away and tuck in.