Ingredients:

2 tblspns sunflower oil
1.2kg beef short ribs
1 onion, chopped
1 carrot, sliced
1 cup light soy sauce
1 firmly packed cup brown sugar
4 star anise
5 cloves garlic
1/2 cup rice wine vinegar
2 cups beef stock
1/2 tspn sesame oil
3 spring onions, sliced
Steamed rice
Chinese broccoli & sliced red chilli, to serve

Serves: 4

Method:

Preheat the oven to 160°C.

Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.

Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.

Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.

Contributor: Cam