POT-ROASTED TANGERINE BEEF 3 medium tangerines or mandarins 1kg beef topside 1 large brown onion, sliced 2 teaspoons raw sugar 1 1/4 cups beef stock 1/4 cup salt-reduced soy sauce 1 tablespoon grated fresh ginger 4 star-anise 1 teaspoon Chinese five-spice powder 300g dried rice noodles Remove peel from tangerines, remove as much of the white pith as possible; slice thickly. Place peel on baking tray and bake in a slow oven for 30 minutes or until crisp and dry but not browned.

Place beef in heated, heavy-bottomed pot, cook until well browned all over. Add onion and cook for 2 minutes or until lightly browned, stir in sugar, stock, soy sauce, ginger, star-anise, five-spice powder and tangerine peel. Place lid on pot, simmer for 1 1/2 hours or until beef is tender.

Add noodles to large pan of boiling water, cook according to directions on packet; drain.

Remove beef from pot, cover and keep warm. Bring sauce to boil, cook until slightly thickened and reduced by half. Slice beef, divide between serving plates with noodles and sauce.

Serves 8.

Per serving: 4.6g fat, 265 calories.

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