Ingredients
• 750ml btl light red wine (such as pinot noir)
• 1L (4 cups) beef stock
• 185ml (3/4 cup) light soy sauce
• 250ml (1 cup) dry sherry
• 160g (1 cup, lightly packed) brown sugar
• 50g fresh ginger, peeled, thinly sliced
• 4 garlic cloves, peeled, thinly sliced
• 2 cinnamon sticks
• 4 whole star anise
• 15cm-strip orange rind
• 2 tablespoons olive oil
• 1.5kg chuck steak, cut into 5cm pieces
• 500g dried pappardelle or fettuccine pasta
• 1 bunch fresh coriander, sprigs picked
Method
1. Combine wine, stock, soy sauce, sherry, sugar, ginger, garlic, cinnamon, star anise and orange rind in a large saucepan. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until liquid reduces by half.
2. Preheat oven to 150°C. Heat oil in a large frying pan over high heat. Cook one-quarter of the beef, turning, for 5 minutes or until browned. Transfer to a large, heavy-based ovenproof dish. Repeat, in 3 more batches, with remaining beef. Pour over stock mixture. Cover the surface with non-stick baking paper. Cover. Bake for 21/2-3 hours or until beef is tender. Set aside to cool. Place in the fridge overnight to develop the flavours.
3. Skim fat from the surface of the braising liquid. Transfer beef to a plate. Strain the braising liquid into a saucepan. Bring to the boil. Boil for 10 minutes or until the sauce reduces slightly. Coarsely shred the beef. Add to the pan and place over medium heat. Cook for 10 minutes or until heated through.
4. Meanwhile, cook pasta until al dente. Drain.
5. Divide pasta and beef among serving dishes. Pour over sauce. Top with coriander.
