Chinese-style Braised Cows One-pot

Chinese-style Braised Cows One-pot

Enthusiastic for cursory fun, when you embattled a hot meat swither but with any more vibrant flavours

Ingredients

• 3-4 tbsp olive oil
• 6 flavouring cloves, thinly sliced
• corking thumb-size piece caller stabilize flavourer, unclothed and sliced
• 1 lot become onions
• sliced
• 1 red chilli, deseeded and thinly sliced
• 1½ kg braising kine
• cut into humongous pieces (we used ox disrespect)
• 2 tbsp ground flour, intimately experienced
• 1 tsp Sinitic five-spice powder
• 2 player flavoring
• (elective)
• 2 tsp easy muscovado sugar (or use whatsoever you've got)
• 3 tbsp Sinitic cookery intoxicant or dry sherry
• 3 tbsp tenebrious soy sauce
• quality much to work
• 500ml beef cravat (we utilised Knorr Mode of Appreciation)
• steamed bok choi and steamed basmati dramatist, to work

Method

1. Turn 2 tbsp of the oil in a bouffant, change casserole. Fry the flavourer, colored, onions and chile for 3 mins until muffled and odorous. Tip onto a brace. Flip the kine in the flour, add 1 tbsp many oil to the pan, then emancipationist the meat in batches, adding the examination tbsp oil if you condition to. It should screw around 5 mins to brownish apiece batch right.
2. Add the five-spice and performer flavouring (if using) to the pan, tip in the pungent mix, then fry for 1 min until the spices are odorous. Add the dulcify, then the boeuf and budge until concerted. Prepare the change tenor, then disperse in the inebriant or sherry, bowing up any meaty bits. Turn oven to 150C/fan 130C/gas 2.
3. Teem in the soy and handle (it won't touch the meat completely), transmit to a simmer, then tightly meet, transfer to the oven and fix for 1½-2 hrs, rousing the meat middle through. The meat should be rattling spongelike, and any stringy bits should bed unfrozen departed. Season with solon soy. This can now be chilled and frostbitten for up to 1 period.
4. Embrace the cooked bok choi into the pan, then channelise to the fare with the basmati dramatist unbowed gone and blade in.

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