Slow-cooked beef braise with oranges and star anise

• 2 tablespoons olive oil
• 3 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 brown onion, diced
• 4 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1.5 kg beef chuck or blade steak cut into large dice
• 400ml orange juice
• 5 thyme sprigs
• 1 litre veal or beef stock
• 5 star anise
• 1 large orange, peel in 1 or 2 large strips then cut the remainder into segments
• 2 tablespoons parsley, finely chopped

Method:

Preheat the oven to 120°C.

 

In a large, heavy, ovenproof pot, heat the olive oil, then add the beef and brown over a medium-high heat. Remove and set aside.

 

Lower the heat and gently fry the carrot, celery, onion and garlic until softened.

 

Add the tomato paste and orange juice. Increase temperature and boil until the liquid is reduced by approximately one third.

 

Add the thyme, star anise, orange peel and orange segments. Return the meat to the pan and add the stock.

 

Place the pot in oven and cook for 3-4 hours or until the meat is tender and falling apart. Keep an eye on it and add a little water or extra orange juice if it looks like it is drying out.

 

Remove the orange peel and star anise. If the meat is tender but there is still too much liquid, return to the stovetop and boil gently until the sauce is reduced and thick.

 

Stir in the chopped parsley and serve with mashed potatoes.