Ingredients

• 1 onion
• chopped
• 2 carrots
• cut into 1cm/½in slices
• 1 tbsp vegetable or sunflower oil
• 500g/1lb 2oz beef brisket
• trimmed of excess fat and cut into matchbox-size cubes
• or long
• thick slices
• 5 garlic cloves
• crushed or finely chopped
• 5cm/2in piece fresh root ginger
• finely grated
• 1 fat red chilli
• shredded (I leave the seeds in)
• 2 tbsp light muscovado sugar
• 1 tbsp miso paste
• optional
• but this will add extra depth to the sauce
• 6 tbsp light soy sauce
• 300ml/½ pint beef stock
• 1 tsp sesame oil
• plus more to serve
• 2 bunches spring onions
• trimmed then cut into finger-length pieces
• few handfuls fresh beansprouts

Directions

• Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan
• then fry the beef in two batches until golden-brown
• transferring to the slow cooker when ready. Scatter with the garlic
• ginger and chilli.
• Stir the sugar
• miso
• soy
• stock and sesame oil into the juices in the frying pan then bring to a simmer
• stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables
• cover with the lid and cook on low for 7½ hours.
• Scatter with the spring onions
• re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts
• then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice.