Asian inspired slow cooked Brisket

Ingredients

Cooking Instructions

Preheat the oven to 140°C or get your slow cooker out.
Heat 1 Tbsp of the oil over medium heat in a large casserole (or fry pan if using a slow cooker). In batches brown the shin beef and set aside.
Peel the onions, ginger and garlic, chop finely.
Add another 1 tbsp of the oil to the pan that you browned the beef in, add the onion, garlic and ginger, gently cook until soft.
Add the ground coriander, cookout for a further 2 minutes.
Pour in the Chinese wine (or sherry) and let it bubble up.
Add the soy sauce, brown sugar, stock, oyster sauce and vinegar. Bring to a boil, and then drop in the cinnamon sticks and star anise.
Add back the meat and let everything come up the boil again, place a piece of baking paper over the meat mixture and cover tightly with the casserole lid or a double layer of tin foil and put into the oven for two hours (or transfer to a slow cooker and set it for 6 hours).
Take the casserole carefully out of the oven (or switch off slow cooker) and, using a slotted spatula, remove the beef to an ovenproof dish, break it up into smaller pieces if you wish with two forks, cover with foil and keep warm in the oven.
Transfer the sauce to a saucepan and bring to the boil and cook without a lid till it has reduced by about half.
Serve with a creamy mash and chopped coriander.