Serves 4-6

Vegetable oil, for browning
1kg beef shin or brisket, cut into fist-sized chunks
2 onions, peeled and roughly chopped
1 x thumb-sized piece of fresh ginger, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
Handful of fresh coriander, stalks separated from leaves, roughly chopped
30ml water
2 tsp Chinese five spice
2 whole star anise
1 tsp black peppercorns
80g brown sugar
100ml light soy sauce
3 tbsp tomato purée
Beef stock, to cover
To serve:
Basmati rice, cooked

1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
2. Heat a little of the oil in a large pan over a medium-high heat. Working in batches so as not to overcrowd the pan, brown the beef on all sides, adding more oil if needed. When the beef is browned, transfer to a casserole dish.
3. Place the onions, ginger, garlic and coriander stalks in a food processor or mini chopper and whizz into a paste.
4. Use a ball of kitchen paper to wipe out the pan. Return to a medium heat and add the paste along with the water. Cook for 2-3 minutes until the paste is fragrant.
5. Add the five-spice, star anise and peppercorns and cook for one minute. Add the sugar, soy sauce and tomato purée. Stir in a splash of beef stock and stir to combine, then pour the mixture over the beef in the casserole dish. Add more beef stock until the beef is just covered.
6. Cover the dish tightly with tin foil and then put on the lid. Place in the oven for three hours until the beef is very tender.
7. Lift the beef out of the sauce onto a board and shred using two forks.
8. With the lid off, place the casserole over a high heat and boil the sauce until reduced by about half.
9. Stir the beef back into the sauce. Serve over rice scattered with the reserved coriander leaves.

Per serving: 426kcals, 13g fat (4.5g saturated), 22g carbs, 15.9g sugars, 53.3g protein, 1.8g fibre, 1.246g sodium