Chinese braised beef with ginger

Chinese braised beef with ginger

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(60 ratings)

Prep: 35 mins Cook: 3 hrs

Easy

Serves 6
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal405
  • fat11g
  • saturates4g
  • carbs26g
  • sugars23g
  • fibre1g
  • protein51g
  • salt3.96g
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Ingredients

  • 2 - 3 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1¼kg beef shin or brisket, cut into very large chunks
  • 2 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove
  • small bunch coriander
  • 2 tsp Chinese five-spice powder
  • 6 whole star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp black peppercorn
  • 100g dark brown muscovado sugar
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 2 tbsp tomato purée
  • beef stock

To serve

  • thumb-sized chunk ginger, shredded into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • cooked jasmine rice

Method

  1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

  2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.

  3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

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Comments, questions and tips

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Comments (75)

Kim Bambrough's picture
5

This recipe is delish. Followed the recipe though halved it for 3 people. Just added 1 star anise but will add 2 for 3 people next time. I used beef shin and after leaving it in the oven for about 3-4 hours it certainly did melt in the mouth and the flavours were fab. Served as suggested with steamed rice and stir fried veg. This is a definite 'make again' recipe!

Sayumineririn's picture
5

My wife is native Chinese and she absolutely loved this, she said it tasted like her mums cooking. I think people will get different results based on the soy sauces they use, we used the Lee Kum Kee Dark Premium Soy Sauce and the Goats & Wall Soy Sauce. I only used normal brown sugar as well. If you want a truly authentic chinese flavour I would suggest swapping the black peppercorns for Szechuan peppercorns which add the slight numbing flavour and heat. I imagine this dish would taste completely different with just standard black peppercorns and wouldn't recommend them in a chinese dish. All the values I used were estimated as I used no measuring instruments, so I hope that next time I can reproduce a similar result. I can't comment if this tastes good if the recipe is strictly followed, but for me it was definitely a five star experience and I will continue to cook this as a regular in winter.

futureblossom's picture
5

A firm favourite - a delicious 'special' meal, good for entertaining.

burtoni's picture
3.75

Yummy. I cooked for about 6 hours at 160 and thus didn't need to reduce the sauce. Halving the sugar and using only two star anise was about right for me - a subtle aniseedy hint without the taste being overpowering and medicinal. The fried ginger adds an important hit of heat - I reckon if you aren't going to do that then add some chilli somewhere else. Served with stir fried bok choi with sesame oil, and coriander rice

japhie's picture

Completely delicious. I don't concur with others that you shouldn't reduce; I think reducing it down really helps. Also I've noticed people think too much star anise, perhaps 4-5 would be perfect but definitely not the 2 that some have suggested.

I also added carrots, celery and brocolli part way through the stew and was great.

This is also particularly delicious eaten from your partner's navel, but I'll say no more! ;)

Fincho99's picture
5

Lovely dish. I read several reviews and also havled the sugar and omitted the star anise (not a fan) and cooked for 6 hours in the slow cooker. I added baby corn for the full 6 hours cooking and sliced peppers for the last 30 - 45 minutes. The meat was meltingly tender and veg cooked just right. Definately a keeper (and crowd pleaser).

alisoncrabb's picture
5

What a lovely dish, so full of flavour, meat really tender.
I halved the quantities and two of us ate the lot!!
Didn't need to remove the beef and halve the sauce at the end, it seemed fine as it was.
Will definitely make again and invite others for dinner!! Lovely.

hannahbunyan's picture
5

This is a great recipe - easy to follow and very tasty. I don't have a food processor, so I chopped the onions, ginger, garlic etc as fine as I could, and they softened into a nice sauce anyway. I ran out of time to do the fried ginger, but I will try to make time for it next time.

lucieflint's picture

I've cooked this several times and agree that you need no more than 2 star anise. It's absolutely delicious, the teens of the house love it. If you're too pushed for time to do the fried ginger leave it out - although it finishes the dish very nicely.

lizleicester's picture

I've followed this delicious recipe several times, both in the slow cooker (for about 6 hours) and in the normal oven (for about 3 hrs) and it never fails. Served it with mashed potato today which produced perfect comfort food!

hannahmary's picture

This is gorgeous, really tasty and not difficult to make. Some recommendations which many others have said. I would definitely put the star anise and peppercorns into a muslin bag as it is not pleasant biting on these. Unless you really like a strong star anise flavour, halve the amount. Finally I recommend cooking for 4 hours or in a slow cooker. I cooked it for 2.5 hrs and it was fine, but I left some for the next day and put it back in the casserole dish for an hour - it was so much nicer.

ten-a-penny's picture

Fantastic dish ... definitely a keeper. the only thing i would change would be removing the peppercorns as these didn't go down well with a 6 and a 5 year old ... or with the adults for that matter!

mum2popsnjak's picture

Delicious and warming meal. I followed the ingredients of the recipe exactly. I like to follow recipes as written at first so as to know how it would be best altered for our family's palate otherwise i don't know if we would have preferred the original or not. After making it this way i would agree with those of you that said the Star Anise was slightly overwhelming (and i like star anise!). I would say 2-3 is plenty for us. The only step i missed out was reducing the sauce as my sauce was plenty thick enough already. I also think had i reduced it anymore it would have had an over-reduced and possibly salty taste due to the soy and stock (i used a cube as i had run out of fresh). The other thing i did slightly differently was the length of time i cooked it for. I used Brisket and cooked it for 6hours so it was really melt in the mouth once cooked. Perhaps this is why mine didn't need the reduction anyway as it had had much longer cooking time anyway? Xx

casiokay's picture

This is delicious!!!

denglot's picture

Not seeing all the ingredients listed. The only thing there is the veg oil! A glitch with the new site?

last edited: 16:51, 21st Jun, 2013
dgnacro's picture
5

Love this, have made it several times now in my slow cooker and everyone enjoys it, economical to make, leftovers freeze well and it makes the house smell delicious whilst its cooking. I serve mine with noodles, crushed salted peanuts and spring onion instead of the crispy ginger.

last edited: 16:19, 21st Jun, 2013
cathy_youd's picture
5

G to the P - I used diced pork shoulder instead too and it definitely works, it was totally gorgeous. I also left out the star anise as not a huge fan and felt there was enough of that flavour for me in the 5 spice anyway.

jennyb91's picture
5

Made this as our Sunday night slow cooker meal and me and my partner both loved the depth of flavour. Had no star anise so used 1tsp of allspice as a substitute and it was lovely.
Definitely a keeper for us!

belfastkoala's picture
5

I made this for Mother's Day for my UK in-law family in Belfast, and now that I happen to be in Australia for Mother's Day here I'll be making it for my Australian family on Sunday. It's dead easy and delicious.

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Questions (2)

syeeric's picture

The calories here, do they include rice as well?

goodfoodteam's picture

As a rule of thumb, anything that has "to serve" after it is not included in the nutrition information. So, in this case the rice and ginger garnish isn't included.

Tips (1)

Sayumineririn's picture
5

If you can, swap the black peppercorns with szechuan peppercorns for an authentic Chinese flavour.