• 1 kg stewing beef/bourgignon
  • 2 tbsp plain flour
  • 1 tbsp Chinese 5 Spice
  • 1 tbsp duck fat
  • 1 1/2 tbsp sherry vinegar
  • 4 cloves of garlic, chopped
  • 4 cm piece of ginger, cut into very thin strips
  • 3 star anise
  • 2 slices of orange peel
  • juice of 1/2 an orange
  • 60ml soy sauce
  • 1 tbsp brown sugar
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 tsp black peppercorns, crushed
  • 500ml beef stock
  • 2 spring onions, chopped for garnish
  • Pre-heat your oven to 160F/180C. First of all make sure all your beef is chopped to a similar size. I don’t like my chunks of beef to be too big. Keeping them on the smaller side just means they will be extra tender after all that slow cooking.
  • Place your beef in a plastic bag and sprinkle in the flour and Chinese 5 Spice and some seasoning. Then shake the bag around to coat the beef well.
  • Heat your duck fat in a large frying pan (you could use another fat if you don’t have duck fat). Then brown your meat for a few minutes until it gets a nice bit of colour.
  • Pour the sherry vinegar into the pan with the beef and let it reduce for a minute until it has almost gone. It will happen very quickly.
  • Pour the beef and all the cooking juices into your casserole dish and then just simply throw in all the other ingredients. Bring it to the boil, pop on the lid and transfer to the oven for 3 1/2 – 4 hours.
  • Try to seek out the star anise to remove if you can. Then serve sprinkled with the spring onions over some rice.