Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 hrs - 2 hrs 30 mins

Freezable

Method

  1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
  2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
  3. Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
  4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Try

Braising beef

When stewing, look for meat marbled with good streaks of fat and sinew throughout - these will break down during slow cooking and give you the most tender meat. If you can get it, ox cheek is fantastic value and rich in flavour - perfect for this dish.

PER SERVING

513 kcalories, protein 54.0g, carbohydrate 9.0g, fat 29.0 g, saturated fat 10.0g, fibre 0.0g, sugar 4.0g, salt 2.39 g

Recipe from Good Food magazine, March 2009.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Blackcat2

    20 February 2009

    Blackcat2 rated and commented on this recipe

    5 stars

    Very easy to make. This recipe is for 6 but I added 3 times the amount of five spice and chilli as I didn't feel there was enough. I was going out for a while so cooked it on Gas 1 for 3 hours. Perfect!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jo62

    20 February 2009

    jo62 rated and commented on this recipe

    5 stars

    Absolutely delicious! Really easy to make and the aromas while it was cooking were fabulous. I used beef shin and the result was lovely and tender. Enjoyed by the entire family and we could not think of anything to change - a perfect alternative to a winter beef stew.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vivienne

    22 February 2009

    Vivienne commented on this recipe

    Brilliant. very tasty and easy would definately make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Fen Moore

    22 February 2009

    Fen Moore rated and commented on this recipe

    5 stars

    very tasty! cooked the meat all day so that it just tore apart when served...delicious! will definately cook this dish again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo deb p06

    28 February 2009

    deb p06 commented on this recipe

    It was very to make and the beef just fell apart. All my family enjoyed it and my daughter didn't even notice that I added peppers to it (she hates all fruit and veg). I will definately be cooking it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo favourites

    28 February 2009

    favourites commented on this recipe

    This was the perfect winter warming caserole. freezes very well.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AyrLass

    01 March 2009

    AyrLass rated and commented on this recipe

    4 stars

    Delicious. Very rich and perfect for a Winter warmer. Would agree with Blackcat to add more chilli and five spice.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo catherine

    03 March 2009

    catherine rated and commented on this recipe

    5 stars

    What can I say ..absolutely delicious. I added a bit more spice and it really worked.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jo

    03 March 2009

    Jo rated and commented on this recipe

    3 stars

    This was ok - won't be doing it again though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo recipes

    09 March 2009

    recipes rated and commented on this recipe

    5 stars

    Loved this - thought the amount of chilli was just right. Served with new potatoes and broccoli as didn't have rice, and it worked really well

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma

    12 March 2009

    Emma rated and commented on this recipe

    5 stars

    A family hit. Will do again

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Garry G

    14 March 2009

    Garry G commented on this recipe

    My wife and I think the dish is overpowered by the soy sauce. We would use less, or use a lighter soy sauce instead if we were to cook this dish again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Darren

    18 March 2009

    Darren rated and commented on this recipe

    4 stars

    Doesn't get much better than this, real easy to do and just leave it in the oven. Added a bit more Chilli to give it a little more heat, just make sure you make plenty as it'll go in seconds!! Try it with the GF recipe for Chinese Kale.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo helenlilly

    18 March 2009

    helenlilly rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Loraine

    04 April 2009

    Loraine rated and commented on this recipe

    4 stars

    This was lovely, all the family enjoyed it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Annie

    08 April 2009

    Annie rated and commented on this recipe

    1 stars

    I found the flavours in this dish far too strong and incredibly over powering. It was very "heavy." I even checked the recipe to make sure I hadn't made a mistake! Neither myself or my husband enjoyed it at all.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Peter747

    09 April 2009

    Peter747 rated and commented on this recipe

    5 stars

    loved it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo hollyf86

    12 April 2009

    hollyf86 rated and commented on this recipe

    5 stars

    yeah this was lovely, like the subtle flavours and didn't find anything over powering, used lazy chili and lazy ginger as that was what they had at my local shopnext time would use a fattier meat as I used braising steak think shin of beef would be alot nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo fiona

    15 April 2009

    fiona commented on this recipe

    Stuck to the recipe for once in my life! A real winter warmer and one I will certainly do again. The meat just melted! A truly unctuous dish.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo my-petal

    18 April 2009

    my-petal commented on this recipe

    i made this recipe using braising beef and it was delicious! best beef recipe in a long time..but when i asked my butcher for ox-cheek, he informed me he had been unable to use ox-cheek since 1996..since the bse food scare in fact. how can you have used ox-cheek in this recipe? had it been imported? i would really like to know why this cut was mentioned in the recipe..but i still enjoyed cooking and eating it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 hrs - 2 hrs 30 mins

Freezable

Ingredients

  • 3-4 tbsp olive oil
  • 6 garlic cloves , thinly sliced
  • good thumb-size piece fresh root ginger , peeled and shredded
  • 1 bunch spring onions , sliced
  • 1 red chilli , deseeded and thinly sliced
  • 1½kg braising beef , cut into large pieces (we used ox cheek)
  • 2 tbsp plain flour , well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
  • 2 tsp light muscovado sugar (or use whatever you've got)
  • 3 tbsp Chinese cooking wine or dry sherry
  • 3 tbsp dark soy sauce , plus more to serve
  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve
Print this recipe
Add to your binder

PER SERVING

513 kcalories, protein 54.0g, carbohydrate 9.0g, fat 29.0 g, saturated fat 10.0g, fibre 0.0g, sugar 4.0g, salt 2.39 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close