Peel and quarter 3 onions, peel and roughly slice a 5cm piece of ginger, peel 4 garlic cloves, and put all these into a food processor along with a bit of water. Blitz until pureed.

Heat 3 tbsp rapeseed oil in a large casserole and fry this mixture gently until soft and beginning to catch in the pan;. This should take about 10 minutes over medium heat, and with regular stirring.

Add 1kg beef cheeks, cut into bite-sized pieces, and fry till coated in the mixture and just browned. Sprinkle with 1 tbsp ground coriander and 1 tbsp Chinese 5-spice and stir.

Pour in 250ml Chinese wine (or sherry) and let it bubble up. Add 60ml soy sauce, 2 tbsp brown sugar, 2 tbsp oyster sauce, 60ml rice wine vinegar and 250ml beef stock (or water),  Bring to a boil, then drop in 2 strips of orange peel, 2 cinnamon sticks and 2 star anise.

Let everything come up to a bubble again and then reduce to a simmer. Clamp on a lid and let simmer for 3 hours.

Remove the lid and if the sauce is too thin reduce it till thick.

Optional: I like to strain the sauce through a fine sieve for a smoother sauce.