Heat oven to 160C/140C fan/gas 3.
Heat the oil in a large ovenproof
casserole or sauté pan, then spend a
good 10 mins browning the meat well
on all sides.
Scatter the vegetables, thyme,
coriander seeds and cloves in amongst
the meat and continue to cook over a
high heat for 10 mins until browned.
Pour over the Sherry vinegar, soy sauce
and Madeira, and drizzle over the honey.
Stir everything together, then reduce over
a high heat until it’s sticky and syrupy
and the meat is coated really well. Stir
in the tomato purée.
Pour over the stock and bring to the
simmer. Stir, then taste and lightly season
with salt accordingly (it may not need any
as the soy is already salty). Cover the pan
and place in the oven for 2½-3 hrs,
stirring once or twice, until the meat is
Remove the meat to another pan or
container. Boil the sauce for 10 mins
until sticky, then strain it over the meat.
About 20 mins before serving, drizzle
the bok choi with half the oil and the soy
sauce and dust with the icing sugar.
Grate over a little of the ginger, then toss
well until completely coated.
Heat the remaining oil in a large frying
pan, add the bok choi and cook until the
sugar coating starts to caramelise. Pour
in the stock and simmer for 5 mins until
tender. Reheat the mash and the beef.
You are now ready to serve.
Lift the meat out of the sauce
and carve into thick slices. Place a large spoonful of mash
on the side of each plate. Lay a few slices of meat on the
mash. Sit two bok choi quarters on the
other side of the plate and spoon
over the sauce.