- 3-4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 garlic clove, thinly sliced
- good thumb-size piece fresh root ginger, peeled and shredded
- 1 bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red chilli, deseeded and thinly sliced
- 1½ kg braising beef, cut into large pieces (we used ox cheek)
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tbsp plain flour, well seasoned
- 1 tsp Chinese five-spice powder
- 2 star anise (optional)
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 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
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 500ml beef stock (we used Knorr Touch of Taste)
- steamed bok choi and steamed basmati rice, to serve
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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.
When stewing, look for meat marbled with good streaks of fat and sinew throughout – these will break down during slow cooking and give you the most tender meat. If you can get it, ox cheek is fantastic value and rich in flavour – perfect for this dish.