Oriental Braised Beef, Chantenay and Star Anise
4 tbsp of rapeseed oil, 1 large onion, peeled and diced, 3 cloves garlic, peeled and sliced, 5cm of ginger, peeled and grated, 300g Chantenay carrots, 1 red chilli, deseeded and finely sliced, 1kg braising beef, 50g plain flour, seasoned, 1tsp of Chinese 5 spice powder, 1 sprig thyme, 3 star anise, slightly crushed, Zest and juice of 1 orange, ? tbsp light muscovado sugar, 3 tbsp Chinese cooking wine or dry sherry, 3 tbsp Dark soy sauce, 600ml good beef stock, 1tbp parsley
Preheat oven to 150?C/300?F/Gas 2
What to do:
Heat half of the oil in a heavy based casserole. Fry onion, garlic, ginger, carrots and chilli for 2-3 minutes until the vegetables and spices are slightly soft. Remove from the pan onto a plate.
Toss the beef in the seasoned flour, add the remaining oil to the pan and fry the meat in batches until it is browned on all sides.
Then add the 5 spice powder, thyme, star anise, zest and juice of the orange, sugar and add the vegetable and beef mixture. Mix together and then add the soy and stock, stirring well and bring to the boil. Cover and cook in the oven for 1? ? 2 hours until the beef is tender and soft.
Taste, season and add the parsley. Serve with basmati rice and stir fried greens
Tip: You could use brisket or shin of beef to use a cheaper cut of meat. You will have to cook them for longer though.