INGREDIENTS
Serves 4 people
500 Gr. Braising Beef – Chuck Steak, Brisket or simple Braising beef will do just fine. No need to purchase the most expensive cut of meat, as the cooking time will tenderize the meat regardless of its cut. I used braising beef and it works very well. A fatty meat will work wonders in this dish, as it is rather lean and a more fatty cut of meat renders a very moist and tender result.
2 Tablespoons Light Soy Sauce
2 Tablespoons Dark Soy Sauce
2 Tablespoons ShaoXing Cooking wine
1 Tablespoon Honey
3 Dried Chilli peppers
1 2cm Piece of Ginger – peeled and crushed
2 Garlic cloves, finely minced
1 Large onion sliced finely
2 Cups water
3 Carrots cut in bite size pieces
2 Medium size potatoes cut in bite size pieces
2 Star Anis
1 3cm Cinnamon Stick
3 Cloves
2 Bay leaves
METHOD
Preheat your oven at 180 Celsius
In a heavy base saucepan (I use a Le Creuset Cast Iron saucepan with great results) pour in the oil and when hot saute the onions, until the become translucent. Remove the onions and stir in the meat and brown all the pieces. Stir in the garlic and ginger and cook for a minute or so.
Add the onions back in the pan and stir in the soy sauces, cooking wine, honey, star anis, cinnamon, chili peppers and cloves.
Add the water and bring the liquid to a boil.
Once boiling, cover the saucepan and place in the oven for 1 1/2 hour.
Check the meat after an 1 1/2 hour and it should be tender, if not leave it for another 30 minutes.
If the meat is tender, an hour before serving stir in the carrots and potatoes and put the lid back on. The vegetables should be cooked and still be firm to the tooth.
Serve with a Chinese or Jasmine Rice or steamed vegetables.
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