Method

• 1.
  To make the black pepper paste, place the long green shallots, garlic, pepper, sugar, black bean sauce and oil in a blender and whiz until smooth and combined. Season to taste and set aside.
• 2.
  If cooking in the oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with a lid over high heat.
• 3.
  If using a slow cooker, select ‘saute/sear’ and preheat.
• 4.
  Add extra oil to pan or slow cooker and sear beef (in batches if necessary), turning frequently, for 5-6 minutes until browned all over. Transfer to a bowl and set aside.
• 5.
  Add eschalot, celery, potato and butter to pan or slow cooker. Cook, stirring, for 4-5 minutes until vegetables begin to soften. Add the black pepper paste then stir in stock, barley and beef.
• 6.
  If cooking in the oven, bring to the boil. Cover and braise for 4 hours 30 minutes-5 hours 30 minutes until very tender.
• 7.
  If using a slow cooker, cover with the lid, select ‘slow cook’ and set the timer for 8 hours. Remove lid, select ‘saute/sear’, and cook until sauce is reduced to desired consistency.
• 8.
  Scatter with extra green shallot to serve.