Thai beef stew

Cut the beef about an inch thick, since it shrinks a lot.

Salt the beef lightly on both sides.

Heat a little oil in the stew pot until quite hot; sear the beef in batches without crowding, leaving each piece unmoved about a minute (maybe 45 seconds) to brown.

Scrub off any burnt bits; if the bits are only lightly browned, pour off the excess oil and leave them in. Pour back the beef juices.

Add plain unsalted beef stock.

Season with soy sauce, Golden Mountain sauce, oyster sauce, black soy sauce and dark brown sugar; bring to a simmer.

Fill a spice bag with coriander seeds, cinnamon, star anise (no more than two pieces), a couple of bay leaves, cracked black and white pepper, and optional goji berries and Sichuan peppercorns.

Skim the foam from the simmering beef with a fine mesh skimmer.

Add dry shiitake mushrooms, onions and garlic, then the spice bag with frozen galangal and ginger added to it; tie the bag string to the pot handle.

Cover and simmer three hours, until the beef is fork tender.

Remove the spice bag. Serve over jasmine rice (or rice noodles), with green onions, cilantro and an optional sprinkle of chili vinegar.