This recipe by Chris Badenoch is the perfect sharing food for parties and picnics.
Place the beef and soy in a non-reactive dish and marinate covered in the fridge for at least 30 minutes.
Heat the oil in a deep heavy-based saucepan over a medium heat and fry the garlic for 1 minute. Add the cinnamon and star anise and fry for another minute. Add the beef and brown on all sides, you want a high level of caramelisation. When browned, add the light soy, sugar and beer. Stir until the sugar is dissolved. Reduce the heat to low and simmer very gently for 30 minutes, stirring occasionally.
Cover and simmer for a further 2–3 hours or until the meat is literally meat falling off the bone. Remove the beef from the pan carefully with a slotted spoon, aiming to keep the pieces intact and simmer the cooking liquid over high heat until reduced and thickened. Return the beef to the pan and heat through.
Serve with the garlic cloves, drizzled with sauce and steamed jasmine rice on the side.
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