Chinese-style braised beef

Before we settle into full-time slow cooking season, this one is fragrant, easy to make and freezes well. Use a slow cooker for minimum effort required cooking.

Prep time: 10 mins | Cook time: 2-2.5 hours | Makes: 4-6 serves

INGREDIENTS

• 3-4 tablespoons olive oil

• 6 garlic cloves sliced

• 1 inch grated fresh garlic

• 1-2 red chillies

• 1-1.5 kgs stewing beef / chuck steak cut into large chunks

• 2 tbsp plain flour (optional - leave out for GF)

• 1 tsp chinese five spice

• 2 star anise

• 2 tsp sugar (ideally brown if you have it)

• 3 tbsp shaoxing wine

• 2 tbsp dark soy sauce (sub for Tamari for GF)

• half a litre of beef stock

METHOD

Preheat oven to 130 (fan forced) to 150 degrees. Heat 2 tbsp olive oil in a large casserole pot. Fry garlic, ginger, onions and chillies until soft and fragrant. Set contents aside. (Optional - toss beef chunks in flour.) Fry beef chunks in another tbsp of oil until browned.

Add five spice and star anise to the pan and tip in gingery mix. Fry until fragrant. Add sugar then the beef and stir until comvined. Keep the heat high and add the wine to scrape up the flavour.

Add the soy and stock, bring to a simmer then cover and transfer pot to oven. Or carefully transfer the contents to a slow cooker. Cook for 1.5 - 2 hours, stirring half way through. When cooked the meat should be soft.

Serve with basmati rice and steamed asian veg, or fresh greens dressed with a little citrus. Season with more soy sauce if needed.