CHINESE FALL STOVETOP CASSEROLE

600 g marinated STOVETOP beef ribs
2 large onions
4 cm fresh ginger
2 star anise
1 cinnamon stick
3 tablespoons Chinese rice wine or dry sherry
3 tablespoons dark soy sauce
2 tablespoons peanut butter
2 tablespoons Hoisin sauce
50 g brown caster sugar
600 ml warm beef stock
lump of butter
dash of ground Szechuan pepper
pinch of sea salt
½ bunch of spring onions

Furthermore you need a casserole with lid or slow cooker.

Cut beef into chunks that are not too small (let it come to room temperature first).
Then take a casserole (with lid) and let a knob of butter get hot. Sear blocks of meat quickly, add chopped onions and grated ginger and stir-fry briefly.
Add Hoisin sauce, soy sauce, rice wine (or sherry) and peanut butter.
Pour in warm beef stock (fresh or tablet) until meat is just covered. Stir and add the cinnamon stick, star anise and the brown sugar.
Lower the heat, cover the pan and let it simmer for 3 hours. Meat almost falls apart and smells good. Sauce is almost reduced. Taste if the taste is right and otherwise add a little bit of (Chinese) pepper and salt.
Garnish, for color, with chopped spring onions, remove star anise and cinnamon stick and serve hot. Enjoy your meal.

Recipe and photo: Annet Geelhoed