1.5kg short ribs of cubed beef chuck, seasoned with salt and pepper
2 tbsp vegetable oil
1 onion, chopped finely
5 garlic cloves, minced
3 tbsp ginger, chopped finely 
1 tsp 5-spice powder
3 star anise pods
2 cups broth
2 celery stalks, cut to 1” pieces
3 carrots, cut to 1” pieces
1 can chopped tomatoes
½ can chickpeas, drained
1 head of broccoli, cut to florets with stalks seperated
1 tbsp lemon juice
Cilantro, to garnish


In a large pot, heat the vegetable oil over moderately-high heat. In batches, brown the meat on each side, and remove to set aside

In the pot, add the garlic, onion and ginger and sauté until golden, about 3 minutes

Add in the 5-spice powder, star anise, carrots, celery, chickpeas for 1 minute, constantly stirring

Then, add the canned tomatoes, broth and browned meat into the pot. Salt if needed, and bring to a simmer

Cover and let it cook over moderately-low heat. Turn the meat every 45-60minutes until they are very tender, about 2 ½ hours 

Once cooked, remove the star anise pods from the pot and add in the broccoli stalks and stir.

After 3 minutes, turn off the fire and stir in the rest of the broccoli and add a squeeze of lemon juice. Put the lid on and let it rest for 5 minutes.

Check for seasoning again, and get ready to dig in!!

Serve with pasta, plain rice, or a slices of grilled baguette