Aromatic beef & mushroom stew

1. Preheat the oven to 180ºC, gas mark 4. Soak the dried mushrooms in 250ml boiling water. Heat the oil in a large casserole pan. Add the ribs
in batches, browning well all over, then set aside on a plate. Return the pan to the heat and add the onions. Fry, stirring often, for about
10-15 minutes, or until soft and golden.

2. Add the ginger and star anise and continue to cook for 1 minute. Return the ribs to the pan and add the chilli garlic sauce, Shaoxing rice wine, shiitake stir fry sauce, dark and light soy, stock and the soaked mushrooms along with their soaking liquid. Season and bring to a simmer, then top with a piece of greaseproof paper, cover with the lid and bake for 3 hours, by which point the meat should be very tender.

3. Remove from the oven, discard the greaseproof paper and stir in the button mushrooms. Simmer gently on the hob, uncovered, for about 15-20 minutes until the sauce has reduced a little. Sit the shredded Chinese leaf on top of the stew, put the lid back on and continue to cook for 3-4 minutes until just tender.

4. Either leave the meat on the bone or roughly shred it into the sauce and discard the bones. Serve the stew with the rice, splashing a little of the rice vinegar over each bowl.