Season the diced beef shin with salt and pepper and brown off in small batches in a casserole in a little veg oil and set aside.
Deglaze the casserole with a little apple juice and add to the beef.
Add a little more oil and fry a couple of finely chopped garlic cloves and a thumb of ginger chopped into match sticks until softened.
Remove the pan from the heat and return the beef and juices, then add a teaspoon of red current jelly (any other fruit jelly such as crab apple, hawthorn etc will do so long as its not too sweet), a good glug of soy sauce a whole chilli, and the juice of half a lime.
Add a little more apple juice until it is about three quaters of the way up the meat cover and put in a low oven - about 120 degrees - the longer and slower it is cooked the better.
After a few hours cooking the meat should be falling apart. If there is too much liquid cook without a lid for the last half an hour to reduce.
Half or quarter the pak choi and soften in a little oil and slightly salted water until wilted.
Serve with noodles and the wilted pak choi.
