One 2-kilo piece of beef of any type suited for slow-roasting (e.g. ‘ball tip’)
1 dl palm sugar
1 dl soy sauce
3 star anise
1 tblsp fennel seeds
1 hot fresh chili, sliced
1 knob fresh ginger, peeled and chopped
5 cloves garlic, crushed or chopped
Mix all the ingedients for the marinade thoroughly and pour into a roasting bag with the beef. Close the bag tightly and leave to marinade in a tight-fitting bowl for up to 24 hours.
Bring to room temperature and roast in the oven at 100 degress Celcius for eight to ten hours. Let cool a little, or a lot, and shred with two forks.
Serve with your favourite salad, e.g. coleslaw, and/or mash, or in wraps with hoisin sauce, any which way, really …