Chinese braised beef with ginger

Chinese braised beef with ginger

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(49 ratings)

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Cooking time

Prep: 35 mins Cook: 3 hrs

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
405
protein
51g
carbs
26g
fat
11g
saturates
4g
fibre
1g
sugar
23g
salt
3.96g

Ingredients

  • 2 - 3 tbsp vegetable or sunflower oil
  • 1¼kg beef shin or brisket, cut into very large chunks
  • 2 onions
  • 50g ginger
  • 3 garlic cloves
  • small bunch coriander
  • 2 tsp Chinese five-spice powder
  • 6 whole star anise
  • 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
  • 1 tbsp vegetable or sunflower oil
  • cooked jasmine rice

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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.

Recipe from Good Food magazine, November 2011

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Comments

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alisoncrabb's picture
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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
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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
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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
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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
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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
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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.

lyndaleigh's picture
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Genius

minibear's picture
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Hmmmm, can't decide whether I liked this or it was too sweet. I took on board all of the suggestions and only used 3 star anise and 50g of muscovado sugar, but still found it a little sickly. It's nearly delicious, so will try again with a little less sugar.

ylowen's picture

Cooked this for the third time today. It is fabulous! I would hate to ever loose this recipe. It will be a firm favourite with all the family for years to come. Easily doubled or trebled to feed a crowd, great in the slow cooker and what's more it is cheap too! What more could you want?

lucieflint's picture

I tried this recipe having acquired some brisket and no idea what to do with it - it was gorgeous, so much depth of flavour and 100% delicious. Agree maybe a touch less sugar and following the advice on here I only used 2 x star anise which was plenty. I think the sauce would work really well as a braise for ribs as it has that sticky 'big' flavour you associate with spare ribs. Big thumbs up.

belfastkoala's picture
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Really delicious. Did this for all the in laws for Mother's Day and everyone from the 1 year old to the 70 year old loved it. I used the oil from the crispy ginger to stir fry some bok choy and asparagus which was delicious on the side. With shin so cheap I'll be making this time and again.

laurette64's picture

Really good ,have cooked this 3 times , very easy I found that if cooked day before then left to cool and infuse for 24hrs once reheated next day, flavours were deeper and more yummy :))

cookiecat's picture
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Tried this for dinner tonight. Halved the ingredients for three, didn't bother with the fried ginger garnish and only used one star anise as none of us are keen on a strong aniseed flavour. It was extremely tasted and the beef shin was very tender. Served with jasmine rice and steamed pak choi. Will definitely be a regular in our house. Rate as five stars but site would not let me record the score!

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