Asian Braised Beef.

Asian Braised Beef.

Beautiful tender chunks of stewing beef in aromatic and fragrant Asian herbs and spices. The slow cooking process is not only easy but it's also filled the kitchen with the most mouth watering smells and makes it nice and warm. The end result is melting tender beef in a dark, rich and sticky sauce; delicious with plain rice. To cut through the richness I am serving the braised beef with a simple broccoli stir fry.

The beef.

-700g stewing beef, cut into 4-5cm in thickness.

Season with sea salt.

The herbs and spices.

-1 large chopped onion.

-2tbsp chopped ginger.

-1tbsp chopped garlic.

-1 stick cinnamon.

-2 star anise.

The sauce.

In a small bowl, put in

-good pinch of salt,

-1tbsp pepper (I used a pestle and mortar to finely grind this amount).

-1tbsp plum jam,

-1tbsp ketjap manis,

-1tbsp balsamic vinegar,

-1tbsp sesame oil,

-1tbsp dark soy,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tbsp Shaoxing rice wine,

-200ml water.

Mix well and leave aside.

In a casserole pan, with a couple of tbsp of vegetable oil, fry

-the herbs and spices.

Cook, stirring occasionally until the vegetables have softened, add

-the seasoned beef chunks.

Cook, stirring occasionally to coat the beef in the vegetables for around 5 minutes, add

-the sauce.

Bring up to the boil.

Place in 150c fan forced oven for around 1 1/2 hours or until the beef is tender and melting.

Taste and adjust the seasoning.

You may need a teaspoon of brown sugar.