Chinese braised beef with ginger

Chinese braised beef with ginger

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(59 ratings)

Prep: 35 mins Cook: 3 hrs


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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  • 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



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

  • 50g ginger



    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



    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


  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 (74)

mighty_south's picture

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

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

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

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.

smallishtree's picture

Very tasty, but the sauce needed reduced. Also looked kinda boring on the plate, needed something green on it! Never used shin before, defo use it again.

greedyjulie's picture

Absolutely fantastic! I made this for friends - great make ahead dish. The crispy ginger adds some colour to quite a dark dish and tastes great so worth doing. Rave reviews, everybody loved it. I served it with jasmine rice and stir fried baby bok choi.

sarahw31's picture

I first made this for my husband who declared it to be 'lovely' - this is high praise indeed in our house! Then made it for 16 people at my Mum's birthday weekend and everyone loved it. It tastes amazing and is dead easy - what more could you want?

rhfrancis's picture

This is lush! I didn't reduce the sauce in the last step because we like a little sauce in the finished dish. Also, next time I may try putting the spices in a muslin bag as the star anise fell apart and we kept finding little bits when we were eating!

lyegreen's picture

Made it twice, it's fabulous.

daviesx4's picture

Fantastic flavours and aromas with this dish.

chris1979's picture

A really nice dish packed with flavour, however it really didn't need the peppercorns as every now and again I got a real kick of the pepper taste and nothing else. Next time I'll use a tiny bit of ground pepper instead.

chocolatequeen's picture

Made this last night and it was absolutely gorgeous! I have to say I didn't bother with the additional fried ginger and substituted fish sauce as I didn't have light soy. It went down well with all my family, including my husband who wasn't keen when I showed him the recipe beforehand. I think it would be really nice with pork as well. I served it with jasmine rice and stir fried cabbage sprinkled with sesame seed oil & soy sauce. My cabbage hating son asked for seconds of that!

stkate's picture

Loved it will definitely be making again. Great for having when guests are round


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