CHINESE BEEF IN SOY

We will be preparing this dish in 'Country 'cooking class this week . When making this dish at home I use kangaroo steak , sliced into good sized cubes . Using a non metallic dish prepare a marinade of 1/3 cup of soy sauce , 2 tbs of honey ,1 tbs of wine vinegar , mix to combine . Place the beef or kangaroo cubes into the marinade mixture. Cover and set aside for 1 hour . Place 1/4 cup of canola / rice bran oil in your pot , over a medium heat . Add 2 tbs of minced garlic , 8 spring onions finely chopped ( green and white parts) , 1 tbs of minced ginger , 2 star anise , 1/2 tsp of ground cloves , now continue to fry until fragrant ( about 2 minutes ) . Now add the beef and marinade to the pot along with 1 and 1/2 cups of water mixed with 1 tbs of basalmic vinegar and 1/2 cup of red wine . Bring this mixture to the boil . Place the mixture into your slow cooker and place the temperature setting on high and cook for 4-5 hours or until the sauce is syrupy and the meat is tender . If using your dutch oven , place the covered pot in the preheated oven on 180 deg C and continue to cook for 1 and 1/4 hours , then remove the lid and cook for a further 15 minutes uncovered until the sauce is syrupy and the meat is tender . Serve with steamed rice .