Recipe Ingredient
- 600g beef brisket, cut into 4cm cubes
- 4 tbsp olive oil
- 50ml vinegar
- 1 small can tomato puree
- 1 litre water
- 1 piece beef stock cube
- 2 cloves garlic, lightly crushed
- 2cm piece ginger, lightly crushed
- 3cm piece cinnamon stick
- 1 star anise
- 3 cloves
- 1 Bombay onion, quartered
- 1 carrot, cut into chunky pieces
- 1 bay leaf
- 200g sweet snow peas
- Seasoning:
- Salt to taste
- Dash of pepper
Instructions
- HEAT casserole dish with two tbsp olive oil and brown beef in batches. Remove meat from the casserole dish, leaving oil behind.
- Add remaining oil, fry garlic, ginger, cinnamon stick, star anise, cloves and bay leaf until fragrant. Return beef to the casserole dish. Add tomato puree, vinegar and water. Add beef stock and bring to boil. Simmer covered for 1 to 2 hours till beef is tender.
- Skim off fat from the top of the casserole. Add onion and simmer uncovered for about 15 to 20 minutes. Stir in snow peas and seasoning and cook for a further 2 to 3 minutes.
- Serve immediately.
