Braised Beef

Serve hot, accompanied by creamy mashed potatoes and steamed brocolli (or a green vegetable of your choice)
– Adapted from Chinese Wok Cookery – 1992 Reed International Books Ltd



Cut the beef into 4cm cubes and trim off any excess fat.

Place the meat in a saucepan with enough water to cover, add the sherry, worchestershire sauce, beef spice/s and tomatoes. Bring to the boil, then reduce heat the heat, cover and simmer for 45 minutes. Now add the brown sugar and cook for a further 30 minutes.

Cut the carrots to the same size as the beef. Add them with the salt and pepper to the beef and cook for a further 30 minutes, until the liquid has reduced and thickened into a delicious sauce, increasing the heat if necessary.