This delicious simple braise, inspired by a Neil Perry recipe, relies on slow cooking and the wonderful flavour of sweet chilli jam. I used the homemade Sweet Chilli Jam which you'll find here - or use Ayam Thai Chilli Jam.
- Prep Time : 20-25 minutes
- Cook Time : 2h 00 min
- Yield : 4 - 6
- chuck steak or brisket - 1Kg, fat and sinew removed, cut into smallish cubes
- extra virgin coconut oil - 2 tablespoons
- fresh ginger - 5cm knob, peeled, finely chopped or grated
- garlic - 2 cloves, finely chopped or grated
- sweet chilli jam - 2 tablespoons
- tomato paste - 1 tablespoon
- Shaoxing or dry Sherry - 1 tablespoon
- oyster sauce - 2 tablespoons, peeled and chopped
- mandarin or tangerine - 1, long piece of peel
- chicken stock - 1 Litre
Place the meat in a large pot of cold water and bring to the boil. Drain the meat as soon as the scum rises to the top. Rinse straight away in cold water. Pat the meat dry with paper towels.
Heat a frying pan or wok, add the coconut oil. When hot, add the meat and stir-fry until browned all over. Remove and set aside.
Lightly fry the ginger and garlic, then add remaining ingredients. Stir until combined. Return meat to the pan, bring to the boil. Turn down heat to a gentle simmer and cook until meat is tender, about 2 hours.
Remove meat to a warm platter. Bring sauce to the boil and reduce until thickened. Pour sauce over the meat and serve immediately accompanied by steamed rice and pak choi.