1. Heat oil over a high heat in a deep casserole or heavy based saucepan, brown beef well. You may need to do this in a few small batches.
2. Return beef to the pot and stir in the chilli powder and chilli stir-fry 1 minute.
3. Stir in the Asian Master Stock, plum sauce, plums, cinnamon sticks and star anise. Reduce heat and simmer gently over a low heat 1 and a half hours until beef is soft. Season with a little salt to taste.
4. Serve hot pot with steamed rice and Asian slaw.
Note: This hot pot may also be cooked in the oven at 150c or in a slow cooker. Beef may be replaced with pork shoulder or veal shin.