Chinese braised beef with ginger

Chinese braised beef with ginger

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(49 ratings)

By

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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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aaylett's picture
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Should have been a 5 star rating!

aaylett's picture
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Made exactly as the recipe states and was delicious. It smelt so delicious that we wanted to eat it long before it would have been ready - but we resisted! The jasmine rice complemented it beautifully and we also had some stir-fried vegetables.

jolyqw's picture
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Awesome recipe, will be making this again for sure. Made it for friend and served it with noodles, and had the leftovers the next day with some basmati rice and was even better.
JUMP30.ℂℴℳ

d1zzyd1's picture

I made this for Chinese new year. The smell of it slow cooking is just gorgeous and it lives up to it with flavour. Definitely a change from beef stew and one I'll be making again.

lizleicester's picture

What a delicious recipe. Used brisket, cut into large slices and it was delicious. Cooked it longer than it says in the recipe so that it was really melting in the mouth. Loved the star anise and other flavours.

last edited: 15:26, 21st Jun, 2013
f00die74's picture

We had this for last year's Hogmanay dinner as an alternative to our traditional Steak Pie and will be having it again this year. It's so easy to make and and is perfect for a winters evening. A great beef hotpot.

sarahf82's picture
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This was delicious, I'm making it again soon! I did it in the slow cooker and the beef was so tender.

barbaralyon's picture
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Wonderful and delicious. I made it in advance for my sons to heat up when I cannot cook for them. They loved it! And my husband loved it for his evening meal.

louisemur's picture
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I just made this and it was delicious! I didn't reduce the sauce as it was at a nice consistency when I took it out. It was tender and flavoursome. I will definitely be making this again!

yorkshirejen's picture
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I hate to be unoriginal but HOW fantastic is this? So easy! Didn't change a thing, used about a kilo of good brisket and did it in the slow cooker overnight (by accident - the timer didn't go off after 8 hours), but the result was melt in the mouth and fragrant. My veggie husband was looking daggers at me as I enjoyed my dinner. The rest froze beautifully too. Definitely in my list for a dinner party with carnivore friends next time.

kathrynedgington's picture

Loved this, but I would reduce the star anise and leave out the peppercorns. I made it with braising steak and the mean was lovely and tender.

dgnacro's picture
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Brilliant in the slow cooker, have made this about 5 times now and gone down a treat with everyone. I don't bother with the crispy fried ginger at the end though and serve with noodles, stir fried veg and sprinkle fresh spring onion and salted peanuts on top.....yummy indeed

bitterbal's picture
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Sooo good, make it in big batches and put in freezer. I like the strong taste of star anise, is almost like liquorice! Even my son (6) thinks it is great. Eat it with sugarsnaps and rice!

elsaferreira's picture
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Absolutely lovely! I also did it with Jasmine rice - match manned in Heaven!

rachsweets's picture
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Beautiful recipe! Useful to read comments beforehand - I used shin beef, only used 2 star anise and added a red chilli without seeds. Cooked in slow Cooker on high for 3 1/2 hours and meat was melt in the mouth :-) lovely flavour - deceptively impressive for a pretty simple recipe!

emily_chester36's picture

Great recipe! So tasty and the beef was really tender. I read comments about the Star Anise so only put in 3 which was the perfect amount for my guests - just a hint of aniseed but not overpowering. I stirred very carefully and it didn't break up. Didn't have a food processor for the paste, but it didn't seem to matter.

marywesterback's picture
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Love this recipe, and have made it a number of times now. I always cook it slowly in our bread oven, but I have cut back on the soy sauce, as 100ml in total was just too salty for us. I lke to serve it with plain rice and some wilted spinach.

marywesterback's picture
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Love this recipe, and have made it a number of times now. I always cook it slowly in our bread oven, but I have cut back on the soy sauce, as 100ml in total was just too salty for us. I lke to serve it with plain rice and some wilted spinach.

lauren_ricci's picture
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Made this a day ahead for a dinner party and everyone was impressed. As suggested I put the peppercorns and star anise in a muslin bag which worked perfectly. I didn't make a paste, just roughly chopped those ingredients and gently fried them instead. I also added a chopped red chilli to add some heat. Served with the sesame pak choi and jasmine rice.

piptrowles's picture
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Gorgeous, made this in the slow cooker so had fantastic smells all day!

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