Chinese-style Braised Beef One-pot

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 6 garlic cloves, thinly sliced
• 1 tablespoon fresh gingerroot, peeled and shredded
• 6 scallions, sliced
• 1 red chili pepper, deseeded and thinly sliced (use more if you lite it spicy)
• 3 lbs stewing beef, cut into large pieces
• 2 tablespoons all-purpose flour, well seasoned with salt and pepper
• salt and pepper
• 1 teaspoon chinese five spice powder
• 2 star anise (optional)
• 2 teaspoons light brown sugar (or use whatever you've got)
• 3 tablespoons chinese wine or 3 tablespoons dry sherry
• 3 tablespoons dark soy sauce, plus more to serve
• 2 cups beef broth

Recipe

• 1 heat 2 tbsp of the oil in a large, shallow casserole.
• 2 fry the garlic, ginger, scallions and chili 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 more oil if you need to. it should take about 5 mins to brown each batch properly.
• 3 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.
• 4 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 300°f
• 5 pour in the soy and broth (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.
• 6 the meat should be very soft, and any sinewy bits should have melted away. season with more soy.
• 7 this can now be chilled and frozen for up to 1 month.
• 8 serve with steamed bok choy and rice.