1½ kilograms boneless beef shin (weight after bone removed, ask butcher to de-bone)
½ cup flour, seasoned with salt and pepper
vegetable oil for cooking
1 cup Shaoxing (Chinese cooking wine)
¼ cup soy sauce
1 tablespoon black bean sauce
3 tablespoons honey
½ teaspoon chilli flakes
2 onions, sliced
5cm piece ginger, peeled and thickly sliced
5 cloves garlic, roughly chopped
2 whole star anise
long strips zest and juice 1 orange
1 cinnamon stick
1 cup good-quality beef stock
Preheat the oven to 150°C fan bake.
Cut the shin into 5cm chunks and dust with the seasoned flour, shaking off the excess.
Heat the oil in a large sauté pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.
Mix all of the remaining ingredients in a bowl and pour over the beef, turning to combine. Don’t add any salt to the recipe.
Cover with a piece of baking paper then a tight fitting lid or foil. Place in the oven and braise for 2–3 hours or until very tender, turning the meat every hour. Lift the meat out with a slotted spoon and place in a bowl.
If the sauce is thin, place the casserole dish over a high heat and boil until reduced and glossy. Add the meat back to the sauce and simmer until hot.
Serve with lime wedges, hot cooked long grain rice and a bowl of cooked Asian greens.
Serving option: Combine ½ a finely chopped red onion with a thinly sliced, long red chilli and a small handful of chopped coriander.