Serves 4

INGREDIENTS

1.5 kg beef skirt/blade/short rib meat, cut into large pieces
2 teaspoons five-spice powder 1 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon coconut oil
6 medium garlic cloves, peeled
1 x 3 cm piece of ginger, peeled and finely grated
1 small chilli, halved (optional) cup oyster sauce
11⁄2 cups dry sherry or Shaoxing wine
cup brown sugar/coconut sugar
500 ml beef stock
1 large sweet potato, peeled and diced
1⁄2 cup water
Salt and pepper, to taste
A few freshly picked mint leaves

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METHOD
1 Preheat the oven to 180oC. Dust the beef with five-spice powder, salt and pepper.
2 Place a large oven-proof heavy pot (Le Creuset-style with a tight-fitting lid) over a medium heat and add the coconut oil. Heat the oil and then sear the seasoned beef until well-browned, about 2 minutes per side. Remove the meat from the pot and set aside.
3 Reheat the pan and add garlic, ginger and chilli, if using, and cook until just fragrant, about 30 seconds. Stir in oyster sauce, sherry, sugar and stock and bring to a simmer.
4 Return the beef to the pan and bring up to the boil. Cover with a tight-fitting lid and transfer to oven to cook, turning occasionally, until meat is tender, about 2 hours. The meat is ready when you can shred it easily with a fork.
5 Once meat is cooked, place the sweet potato and water in a separate saucepan and cook over a medium heat with the lid on for 15 minutes. Remove the lid and test the sweet potatoes – they should be soft and ready to mash and the water evaporated; if not continue to cook until soft. Season with salt and pepper and mash or blend until smooth.
6 To serve, spoon 2–3 tablespoons mash onto each plate and top with beef and the sauce it has been cooking in. Garnish with mint leaves and serve.