It’s hard to go past beef shin for the perfect braise. It stays moist during cooking and becomes rich and sticky with wonderful overtones from the black beans, orange zest and star anise.
1. Preheat the oven to 150°C fan bake.
2. Cut the shin into 5cm chunks and dust with the seasoned flour, shaking off the excess.
3. Heat the oil in a large sauté pan and brown the beef in batches. Transfer to a large ovenproof casserole dish.
4. 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.
5. 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.
6. 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.