Slow cooked chinese beef

1. Blend the onions, garlic, chilli and ginger in a food processor to make a paste

2. Chop the brisket into biggish chunks and brown in a hot pan for 5 mins

3. Place the beef and paste into a slow cooker and add the soy sauce, Chinese 5 spice, tomato purée and sugar

4. Pour over enough beef stock to cover (don't worry if it looks watery)

5. Mix well and cook on low for 7-8 hours then serve with rice and Pak choi or broccoli. Sprinkle with fresh chilli and coriander