Asian-style beef pot roast

Step 1

Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef for 3 to 4 minutes each side or until browned. Transfer to a plate.

Step 2

Heat remaining oil in dish. Add onion. Cook, stirring for 5 minutes or until softened. Add garlic, ginger, star anise, cinnamon and orange rind. Cook, stirring for 1 minute or until fragrant. Add wine. Simmer, for 2 minutes or until reduced by half. Add soy sauce, sugar, orange juice and beef stock. Cover, bring to the boil.

Step 3

Return beef to dish. Season with pepper. Reduce heat to low. Simmer, covered, for 3 hours, or until beef is tender.

Step 4

Place a large bamboo steamer on a wok of simmering water. Place pak choy in steamer. Cook, covered, for 2 to 3 minutes until bright green and tender. Using forks, shred beef into large pieces. Serve beef with rice and greens. Drizzle with stock mixture.