Slow braised beef with pineapple

Bright and warming, this Slow-Braised Beef with Pineapple and Ginger from food writer Silvana Franco is a perfect weekend dish. With sweet and salty flavours, it’s quick to prep, then cooked low and slow, making it just the thing if you’re having friends round too. You could use pre-prepared pineapple pieces if you’re pushed for time.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

1Preheat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp of the oil in a casserole dish. Cook the onion, ginger and garlic for 5 mins on a medium heat, until softened. Transfer to a bowl. Add the remaining 1 tbsp oil to the casserole.

Step 3

2In a bowl, toss the beef with the five spice and flour; add half to the casserole. Cook on a high heat for 5 mins until browned all over; set aside with the onions, then brown the remaining beef.

Step 4

3Return the beef and onion mixture to the casserole, add the sake and bubble for 2 mins. Pour in the stock; add the soy, sugar and star anise. Bring to a simmer, cover tightly; cook in the oven for 1 hr.

Step 5

4Add the pineapple, peppers and vinegar to the casserole, cover and return to the oven for a further 1 hr.

Step 6

5Stir in the pak choi; scatter over the salad onion, and chilli, if using. Replace the lid; return to the oven for 5 mins. Serve with rice garnished with extra salad onion. Chill for up to 2 days or freeze at the end of step 3; thaw before reheating and continue with the recipe.

Step 7

Serves 6

Step 8

Total time required 2 hrs 35

Step 9

mins

Step 10

Cooking time: 2 hrs 35 mins