Ingredients

For the beef

2 onions, peeled, quartered

5cm/2in piece fresh root ginger, peeled, sliced

4 garlic cloves, peeled

2 tsp ground coriander

3 tbsp vegetable oil

250ml/9fl oz Chinese cooking wine (or dry sherry)

4 tbsp soy sauce

4 tbsp dark brown sugar

2 litres/3½ pints beef stock, preferably organic

2 tbsp oyster sauce

4 tbsp rice wine vinegar

2 cinnamon sticks

2 star anise

3.5kg/7½lb beef shin, on the bone, cut by the butcher into thick slices (or 1kg/2¼lb beef shin off the bone, cut into large cubes)

For the salad

3 carrots, peeled, cut into matchsticks

4 spring onions, cut into matchsticks

1 long red chilli, seeds removed, cut into matchsticks

1 long green chilli, seeds removed, cut into matchsticks

20g/¾oz bunch fresh coriander, finely chopped

For the salad dressing

1 lime, juice only

4 tbsp Thai fish sauce

1 tsp caster sugar