1 tbsp flour
2 tsp Chinese five spice
½ tsp ground cardamom
500g beef cheeks
2 cloves garlic
1 cm piece fresh, peeled ginger
1 tbs Chinese cooking wine
1 tbs fish sauce
1 tbs soy sauce
2 tsp brown sugar
½ tsp chilli flakes
Mix the flour with the Chinese five spice and cardamom.
Cut the beef cheeks into 1-2 cm pieces and dust with the spiced flour mix.
Heat some oil in a heavy pan or your Dutch oven and brown the meat (in batches).
Add in the remaining ingredients, cover with a cartouche* and then the lid and bake in the oven at 150C for 4 hours, checking after 2 and 3 hours that there is enough liquid. You could also cook this in a slow cooker.
The long slow cooking will result in melt in the mouth meat. Serve over rice with some steamed green vegetables.
*A cartouche is a piece of parchment or greaseproof paper that covers what you are cooking to reduce evaporation. To make simply cut out a circle slightly bigger than your dish. I scrunch mine up and run it under water to make it more pliable then place on top of the stew.