Preparation time: 25 minutes, cooking temperature: low, cooking time: 8-10 hours, serves: 4.
1 tablespoon sunflower oil
750g braising beef, cubed and any fat discarded
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons plain flour
450 ml beef stock
4 tablespoons soy sauce (I used the light version)
4 tablespoons wine vinegar
1 tablespoon caster sugar (very fine sugar)
2 bay leaves
juice of 1 lime
salt & pepper to season
Preheat slow cooker if necessary. Heat the oil in a large frying pan & add the beef a few pieces at a time until all the meat has been added. Fry over a high heat, turning until evenly browned, lift out of the pan with a slotted spoon and transfer to a plate. Add the onion to the pan and fry for 5 minutes or until it is just beginning to brown. Mix in the garlic and cook for 2 minutes. Stir in the flour, then gradually mix in the stock. Add the soy sauce, vinegar, sugar, bay leaves and salt & pepper and bring to the boil, stirring. Transfer the beef to the slow cooker, pour over the onion & stock mixture, cover with the lid and cook on low for 8-10 hours. Stir in the lime juice and garnish with carrot sticks, sliced spring onions and coriander leaves (I leave those out: they are the devil's own herb!). Serve with boiled or steamed rice.