Dip slices of braising steak into flour seasoned with a little salt, freshly ground black pepper and cayenne pepper, shake off the excess
and brown on both sides in hot olive oil. Transfer to a casserole dish. Fry some sliced mushrooms until starting to turn golden and add
these to the beef. Fry a chopped onion until starting to soften, then add a small glass of white wine, a similar amount of chicken stock,
a couple of Tbs miso paste, a Tbs maple syrup and a Tbs tomato ketchup. Mix together and bring to a simmer, scraping up all the pan juices,
then pour this over the beef and mushrooms, cover and cook in a 160°C oven for about 2-2½ hours, until the beef is really tender.
Just before serving, stir in a ½ Tbs wine vinegar and garnish with chopped spring onions and red chilli.
Serve with wasabi mash – simply make mashed potatoes and stir in 2-3 tsp wasabi paste along with a good knob of butter when mashing.
Steamed bok choy would be a good side dish also.