Aromatic braised beef short ribs

Method

1. Season the beef all over with salt and pepper. Heat 2 tablespoons oil in a casserole or large ovenproof frying pan over a medium–high heat. Put the beef in the pan and sear until it forms a brown crust all over. Remove from the pan.

2. Heat the remaining oil in the pan and then add the garlic and ginger. Once fragrant, add the onion, carrot and celery. Cook until browned and softened.

3. Add the oyster sauce, soy sauce, gochujang and red wine. Cook over a high heat until the red wine is reduced by a third.

4. Preheat the oven to 160C/140C Fan/Gas 2½.

5. Add the stock and star anise then return the beef to the pan. Cover with a cartouche (a circle of baking paper sat directly on top of the food in the pan) and a lid. Cook in the oven for 3 hours.

6. Remove the beef from the pan and transfer to a baking tray. Increase the oven temperature to 220C/200C Fan/Gas 7.

7. Strain the cooking liquid from the pan into a saucepan. Drizzle the beef with a few tablespoons of this strained sauce then return the beef to the oven for 15 minutes.

8. Add the cornflour mixture to the strained sauce in the saucepan and cook over a medium–high heat until it reaches the desired consistency.

9. Garnish the beef with the spring onions, chilli and peanuts and serve with the sauce.