Materials:
1.5 kg (3 lb) shin beef
3 tablespoons vegetable oil
2 large onions, peeled and thinly sliced
2 slices root ginger, peeled and shredded
2 garlic cloves, crushed
1 piece dried tangerine peel, soaked for 20 minutes and drained
1 teaspoon salt
5 tablespoons soy sauce
450 g (1 lb) tomatoes, skinned and chopped
1 tablepoons sugar
6 tablespoons Chinese wine or dry sherry
1/2 tablespoon hoisin sauce
tomato slices, to garnish
1 tablespoon finely chopped chives, to garnish


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Preparation time: 15 minutes
Cooking time: about 3 1/2 hours


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2. Heat the vegetable oil in a heavy pan, add the meat and stir-fry over high heat for 5-6 minutes. Remove the beef and drain on paper towels.

3. Add the onions, ginger and garlic to the pan and stir-fry over medium heat for 3-4 minutes. Measure the boiling liquid and make up to 750 ml (1 1/2 pints) with hot water, if necessary. Add to the pan with the tangerine peel, salt and 2 tablespoons soy sauce. Bring to the boil then add the beef cubes. Bring the pan back to the boil, then reduce the heat to low, cover and simmer gently for 2 hours.

4. Add the tomatoes to the pan together with the remaining soy sauce, and the sugar, sherry and hoisin sauce. Stir well, cover and continue cooking over a very low heat for another hour. Garnish with tomato slices, sprinkling with the chopped chives just before serving.