Ready in: 40 minutes
6 tbsp olive oil
1½ kg lean braising beef, cubed
4 cloves garlic, chopped
5 tbsp red wine vinegar
1½ kg shallots, peeled
3 pieces cinnamon bark
2 bay leaves
1 tsp whole cloves
1½ tsp aniseed (or fennel seeds or 2 star anise)
3 x 400g cans chopped tomatoes
Sea salt and pepper
Heat the olive oil in a large heavy-based pan then brown the cubed meat in batches. Remove and set aside.
Add the shallots to the pan and cook gently until caramelised. Now add the garlic and cook for a further minute or two. Burnt garlic becomes bitter so always take care to add after onions.
Add the vinegar, the spices and tomatoes and season well. Stir in 200ml hot water. Cover tightly and simmer for a minimum of 1½ hours but preferably 2 hours or until the meat is very tender, in a rich, thick sauce.