1. Cut into large chunks – thick slices. Heat some oil in a pan to a medium heat and add chunks of beef, in batches and fry until brown. When the beef is coloured, remove from the pan and set aside to cool. Preheat your oven to 150deg centigrade.

2. Using the same pan, add 50ml of oil and deglaze with a splash of red wine. scrape any ‘beef bits’ and add diced onions to the pan and cook over a medium heat to slight colour, adding the garlic, ginger and tomato puree.

3. Then it’s a case of adding the red wine, beef stock, honey, soy sauce, star anise and sugar to the pan. Carefully mix this together and slowly bring to the boil.

4. Remove the pan and beef mix from the hob and stir carefully. Cover the pan with foil or lid and place in the preheated oven for 2.5 hours.

5. After 2.5 hours, remove and check if the beef is tender. Remove the beef from the braising liquor to a bowl and cover. Now place the pan on the heat, bring to the boil and reduce this cooking liquor by half quantity. Now season to taste with salt and black pepper.

6. Place the beef in a serving bowl or plate and pour over the rich braising liquor to cover the meat completely. Add sliced spring onion to serve.

Serving suggestion: – either creamy mash, jasmine rice and kale or sugar snap peas.