Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(148 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 2 hrs - 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
513
protein
54g
carbs
9g
fat
29g
saturates
10g
fibre
0g
sugar
4g
salt
2.39g

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
  • 1½ kg 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, March 2009

Comments, questions and tips

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

Comments

Show comments
gnomestar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Smelt better than it tasted. Roughly whizzed up the gingery mix in a blender to save a bit of time, sauce was a bit watery and you couldn't really taste the five spice!!

Zemky's picture

I have slow cooked beef cheeks instead, I am about 4 hours in and the smell is beautiful but when I tasted the broth/sauce it is a bit muddy....I'm just hoping another 4 hours and the flavours will develop.

MrsLB's picture

First time trying this today. The house smells wonderful and the food is fantastic. Used 3 chillies and added extra ginger and soy. Cooked it for 2.5 hours. Lovely.

mellie11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. Preparing the beef was quite time-consuming, so I've been lazily buying ready chopped braising beef since first attempt. Several people have asked me for this recipe. I am going to try adding mushrooms and perhaps red pepper next time to make it go a bit further! Freezes well. I always serve with brown basmati rice.

wilow_398's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing!! This is my new favourite dish. Try it.

GBriggs19's picture

Tried this out as we had friends coming to dinner. Was a total success. I actually used the Ox cheek option and it was delicious. The cheek did take a little longer to prep as I got it from the butcher and it had a lot of excess fat to trim off first but it was well worth it. I made it up during the day, cooled it and then re-heated it on the hob later with the lid off to reduce the juices a little. All round a great dish.

salr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe!
there's so much flavor, and the meat just melts in you mouth because of the braising process.

poppyschum's picture

I've cooked this three times now as I keep thinking I must be doing something wrong as so many like it!! Its OK but IMO, its nothing to shout about. I am an adventurous, competent cook, so feel sure that it's not down to ability and I also have an eclectic pallet, yet there is something missing, it isn't a rounded dish. Want to point the finger at the Dark Soy, which for me sits too heavy in this and it needs more sugar to balance the sweet/sour element. Will try again, but with mods next time :-)

wellybobs's picture

Made this tonight and it was delicious! Might add veg next time and try with noodles. Was a big hit with the kids.

rachgal62's picture

I wanted to make something different for all the family, and it was a great success. It was so tasty, all the flavours work so well together. I will definitely be making it again.

gracielalucatero's picture

It was delicious, so easy to make, very tasty dish.

delcisco's picture

This was is THE best recipe we have tried in eons! Would serve it to our family, friends and the Obamas! Moist with a butter knife tender!

clareevans's picture

Very easy to make and very tasty and it went well with the chinese curly kale recipe. will make again as the whole family enjoyed it.

jonwalsh's picture

A total winner, served on a cold November Sunday. Deeply savoury and fragrant with a little warming heat. I also went big on the ginger and doubled up on chilli but otherwise stayed faithful to the recipe. You'll need a solid 40 minutes to get it in the oven but it's absolutely worth it. Get chopping - you won't be disappointed.

aussiechick's picture

I followed a tip from a previous comment & ignored the instructions - just placed all the prepared ingredients together in a casserole dish & put it in the oven @ 140 degrees fan forced for 2 hours. Couldn't have been easier & so delicious, a real comfort food treat for zero effort.

popadum's picture

Perfection. A winter favourite with our young family.

suzlovescake's picture

This was very easy to make and tasted delicious. Will definitely make this again!

mickrooney1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

hello, i am going on a cottage holiday in october with friends and on my turn to cook i thought that i would do this meal for us all. i had a practise run yesterday and i have to say that not only was it simple and easy to make but also that the end result was really tasty and enjoyable.. think i will use noodles though next time ..

patty77's picture

Oh I forgot to say I added some chestnut mushrooms to mine an hour before serving, delicious.

Pages

Questions

Tips