Chinese braised beef with ginger

Chinese braised beef with ginger

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (75)

minibear's picture
3

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
5

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
5

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!

aaylett's picture
3

Should have been a 5 star rating!

aaylett's picture
3

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
5

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
5

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
5

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
5

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
5

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
5

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
5

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
5

Absolutely lovely! I also did it with Jasmine rice - match manned in Heaven!

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…