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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gijsbertbos12's picture
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I use diced pork shoulder instead of beef as the pork takes on the sugar and spices so much better. Somebody try and let me know what you think!

messagecaroline's picture
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This is such a great dish - absolutely delicious and always a hit in our house. In my opinion the trick to making it well is to taste, taste, taste otherwise it'll end up really aromatic from the star anise - a definite weekend thriller!

jossyliddle's picture
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I made this last night and I must agree with some of the comments that it had a very strong taste of star anise, my partner loved it but it was a bit strong and sickly for me, I think next time I will reduce the amount of star anise I put in, but overall it was quite tasty.

tobysmum's picture

Really great dish. Will place the star anise in a muslin bag next time though as they broke down during cooking leaving my guests munching on unexpected hard spices.

fayfumbs's picture
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Smelt and tasted delicious. Meat just melts in your mouth. I did omit the star anise as I don't like the flavour, but this dish will definitely be made again and again.

chocolatelocks's picture
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ABSOLUTELY DELICIOUS!!! Tasted very authentic, whole family loved it! :)

codsy1's picture
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made this for my girlfriend and i,we were fighting over what was left in the dish.great dish will be cooking this friends at our next dinner party

amyb-atnumber3's picture
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Simply delicious!

feedave's picture

Made this tonight for the first time and was pleased with the outcome but would agree with a number of comments made above namely:

A little too sweet - halve ths sugar
Halve also the star anise (and put them in a bag as I too ended up fishing out hard broken bits)
Shin beef was brilliant and will def use again - fell apart and will use in other one pot recipes instead of casserole steak

Overall an excellent recipe and one that all the family enjoyed

woudhuysen's picture

This is a wonderful recipe which I have now made four times. Like some others I have modified it by tying the star anise and peppercorns into muslin to avoid finding bits of them in the finished dish.

dwightjones'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.

w1lmington's picture
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A yummy dish but a little too sweet for me. I will make it again but with half the sugar.

cwiemold's picture
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Loved it! Shared it with friends and they loved it too.

flick1's picture
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Forgot the stars! One subtracted for the star anise.

flick1's picture
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I agree, lovely dish but star anise far too strong.

mighty_south's picture
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Loved this dish. Only thing is that the star anise is quite a prominent flavour so if anyone doesn't like aniseed then i would reduce the amount you put in or perhaps take them out after a short cooking time. I used 5 and it was still quite a strong flavour but it was delicious all the same.

wen64dy's picture

What have i done wrong. Followed the receipe exactly putting in 6 whole star anise, but it had an overwhelming aniseed taste

rebeccarogers's picture
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This is a delicious recipe - I made it when the magazine first came out and would highly recommend it. Only thing is I can't find the orginal magazine and the recipe online doesn't tell me how much beef stock to use and i'm trying to make the dish again- can anyone help?

samgkenny's picture
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Was delicious. Made if for a dinner party and served it with stir fired veg and noodles. Was absolutely delicious and there was not a bit of it left. Will definitely be making this one over and over again.

nataliadale's picture
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I did this recipe in the slow cooker. The aromas were wonderful and I could barely wait to try it. Was not disappointed - what a great recipe. I don't think I've cooked with brisket before but will definitely do so again.

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