• 400 g (14 oz) beef brisket, cleaned and cut into large chunks
• 4 tablespoons peanut oil
• 4 cloves garlic, chopped
• 3 tablespoons chopped ginger
• 3 tablespoons chilli bean paste
• 3 vine-ripened tomatoes, roughly diced
• 2 tablespoons shaoxing
• 2 tablespoons crushed yellow rock sugar
• 3 tablespoons yellow bean soy sauce
• 2 tablespoons oyster sauce
• 1 litre (35 fl oz/4 cups) fresh chicken stock
• a few drops of Chinkiang vinegar

Place the brisket in a pot of cold water and bring to the boil. Once the scum comes to the top, drain the brisket and wash under cold water, then pat dry with paper towel.

Heat a wok until almost smoking. Add the peanut oil and, when hot, stir-fry the brisket until coloured, then remove from the wok. Add the garlic and ginger to the wok and stir-fry until fragrant. Add the chilli bean paste and, when the oil turns red, add the tomatoes. Add the shaoxing and cook for a further 2 minutes, then add the sugar, soy sauce, oyster sauce and chicken stock. Return the brisket to the wok and bring to the boil, then reduce to a gentle simmer and cook for 2 hours, or until tender. Remove the brisket, return the sauce to a rapid boil and reduce until thickened. Add a few drops of Chinkiang and pour the sauce over the brisket.