Ginger-Braised Chinese Beef Delight

1. Brown the Beef:

   • Heat a bit of oil in a large flameproof dish over medium heat.
   • Add the beef chunks in batches, frying until browned on all sides. Once browned, transfer each batch to a separate dish to rest.

2. Make the Paste:

   • Roughly chop the onions, ginger, garlic, and coriander stalks.
   • Place the chopped ingredients in a food processor and blend until you have a smooth paste.

3. Cook the Paste:

   • Wipe any excess oil from the dish used to brown the beef.
   • Add the paste to the dish with a splash of water. Gently fry the paste, scraping up any browned bits from the bottom, until fragrant and softened. If the paste sticks, add a little more water.

4. Add Spices:

   • Stir in 2 tsp Chinese five-spice powder, 6 whole star anise, and 1 tsp black peppercorns. Cook for 1 minute to release their flavors.

5. Combine Ingredients:

   • Add the 100g dark brown muscovado sugar, 50ml light soy sauce, 50ml dark soy sauce, and 2 tbsp tomato purée to the paste.
   • Return the browned beef and any juices to the dish. Pour in enough beef stock to just about cover the meat.

6. Simmer:

   • Bring the mixture to a gentle simmer. Preheat the oven to 160°C/140°C fan/gas 3.
   • Cover the dish and transfer it to the oven. Cook for 2.5 hours or until the beef is very tender.

7. Thicken the Sauce:

   • Once cooked, carefully lift the beef out of the sauce and place it in a separate dish to keep warm.
   • Bring the sauce to a boil and let it reduce by about half until thickened.

8. Fry the Ginger:

   • In a small pan, heat a little oil and fry the shredded ginger until golden and crispy.

9. Serve:

   • Return the beef to the thickened sauce, mixing well.
   • Serve the beef over rice, garnished with the crispy ginger.

Enjoy your delicious, aromatic beef dish!