Joe?s Chinese Style Braised Beef

Mon, 19 November 2018

INGREDIENTS:

• 2 - 3 tbsp rapeseed or sunflower oil
• 1kg Diced Stewing Beef
• 2 onions
• 60g ginger
• 4 garlic cloves
• Small bunch coriander
• 2 tsp Chinese five-spice powder
• 5 whole star anise
• 1 tsp black peppercorn
• 100g sugar
• 100 ml light soy sauce
• 2 tbsp tomato purée
• 300 -500 ml Beef stock

METHOD:

• Heat a little of the oil in a large flameproof dish. 
• Add the beef in batches, and fry until browned. 
• When each batch is browned, transfer the beef to another dish. 
• Very roughly chop the onions, ginger, garlic and coriander stalks. 
• Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. 
• Add the paste with a good splash of water and gently fry, scraping up any beef bits; until the paste is fragrant and softened . 
• Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauce and tomato purée. 
• Return the beef and any juices to the dish, then stir in enough stock to just about cover. 
• Bring to a gentle simmer. 
• Heat oven to 160C/140C fan/gas 3. 
• Cover the dish, put in the oven and cook for 21⁄2 hrs. until the beef is really tender.
• If your sauce is not thick enough and you want it thicker, lift the beef out of the sauce into a dish, to keep warm. 
• Boil the sauce until reduced by about half and thickened.
• Return the beef to the sauce. 
• Serve the beef spooned over rice and enjoy!