Tomato beef brisket (fan qie niu nan)

Step 1: Put 2 ¼ lb beef brisket in a pot of cold water, bring to the boil and boil for 5 minutes until grey scum rises. Drain and rinse well.

Step 2: Heat 2 tbsp neutral oil in a heavy pot over a medium heat. Fry 5 slices fresh ginger, 4 cloves garlic and 1 onion for 3 minutes until soft, then add 2 tbsp tomato paste and fry for 1 minute until it darkens.

Step 3: Add half the 4 ripe tomatoes and cook for 5 minutes, pressing them, until they collapse.

Step 4: Add the beef, 2 star anise, 2 bay leaves, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, ⅔ oz rock sugar and enough hot water to just cover. Bring to the boil, then cover and simmer gently for 1 hour 30 minutes.

Step 5: Add the rest of 4 ripe tomatoes, 2 potatoes and ½ tsp salt and simmer, uncovered, for 30–40 minutes more, until the beef is tender enough to break with a spoon and the sauce has thickened.

Step 6: Skim off excess fat, taste for salt, scatter with 1 spring onion and serve over rice or noodles.