Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(174 ratings)

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

Easy

Serves 6
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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Ingredients

  • 3-4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 garlic clove, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces (we used ox cheek)
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
    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…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve

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.

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Comments, questions and tips

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aimelie03
8th Mar, 2015
My recipe came out perfectly. I think that some people who have posted might have over cooked in the pan or chosen the wrong cut of beef to do this with since mine was perfect. I will make this again. Some company came over quickly while this was cooking and I got allot of comments so took it out to have them try it.
henrymorgan
20th Feb, 2015
3.8
Tried this today, only two of us so I halved the ingredients, but doubled the five spice and sugar and added slightly more stock and soy, I also gave it an extra 30 minutes in the oven, came out lovely, really enjoyable. Next time I will make the full recipe and freeze what's left over.
Rothamo
26th Jan, 2015
1.3
Agree with last poster - lacked flavour and was tough. Can't understand how so many people giving it such good reviews. Needs at last 3 hours I think, am reheating for tonight's meal and have added lots more 5 spice, sugar and cinnamon and seems to taste much better...
lullabelle80
1st Dec, 2014
2.55
Had to cook for 3.5 hours to get the beef tender, flavour was average, not enough 5 spice or sweetness I think maybe. Also, making for 3 people I used 700g of beef which was too much and I don't usually leave any dinner on the plate but was stuffed after half. I served with noodles. Don't think I'll make again as it was a bit of a faff with not really amazing results.
mlgchef99
23rd Sep, 2014
5.05
Top quality finish, an MLG chef like me rates NOM NOM NOM
lily47
27th Sep, 2014
what does nom nom nom mean please?
spindoctor's picture
spindoctor
6th Oct, 2014
Nom Nom Nom represents the sound made when someone is eating or chewing something and really enjoying it. "Hey, are you eating my brownies?" "Nom nom nom."
carla-j
26th Aug, 2014
5.05
Absolutely delicious, the depth of flavour was a pleasant surprise as it somehow tasted even better than it smelt. I paired it up with egg fried rice (http://www.bbcgoodfood.com/recipes/3239/oriental-egg-fried-rice) and it was an absolute treat
gnomestar
24th Apr, 2014
2.55
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
20th Apr, 2014
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.

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