Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(152 ratings)

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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

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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

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Comments

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christinesfood's picture
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Made this last night. The smells were wonderful while it was cooking and it tasted amazing. All the family loved it. Will be making again.

smurfhead's picture
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Fantastic!

Added sliced shallots, quartered mushrooms and used alot more ginger cause i love ginger. Used a mixture of rice wine and sherry as i ran out of rice wine. I used yellow rock sugar as you would in traditional chinese braised meats - it helps tenderise the meat a bit more.

AND used a slow cooker.

Served with steamed rice and purple sprouting broccoli.

Definately will be cooking this again.

crepello1957's picture

Made this today & it was ideal for the cold weather conditions.
I made it with shin of beef, I used more 5spice, garlic & ginger & I put in half a smallish scotch bonnet chilli. I also added a diced onion at the beginning & added a chopped green pepper along with scallions 20minutes before I served it.
We both enjoyed it; I cooked it for 3 hours. Only criticism was the gravy was rather sweet, my hand may have slipped with the brown sugar & I used medium rather than dry sherry as it is all I had. Will add less sugar next time.
A very different take on a casserole & the beef was beautifully gelatinous & fell apart.

lizmarshallsay's picture
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Loved this dish! Tinkered a little with quantities but result was delicious. Will definitely make it again.

vivthepixie's picture

Very tasty. My hisband loved it - strong floavours and great with steamed rice!

pollyhibb's picture
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The flavour was nice but intense enough for me, will use more spice and chilli next time. Also would have liked a thicker sauce and found that it was so thin it just disapated into the rice without trace. I think if I was to make again I would cut the amount of stock and then cook for the last 20 mins without a lid and see if that does the trick. The reality just didn't live up to the idea

jonjfinley's picture
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Very easy and now a family favourite. I swapped the beef and beef stock for lamb/lamb stock last time round - works really well.

foodfanatic2012's picture

This recipe is amazing! I made it tonight and it was so tasty. The meat was amazingly tender and the soy sauce when serving worked perfectly with the rice. Very impressed, will definitely be using this recipe again! Maybe add an extra chilli next time! :-)

toritori's picture
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gorgeous -have made a few times -trying to make healthy so i usually saute finely sliced veg(mushroom/pepper/aubergine) and add same flavour profile then mix in 30 mins from end or serve with a veg rice

cindy2171's picture
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Delicious! I don't have access to an oven so I did the braising on a stovetop. It required about 1.5 hour longer to fully break down the fat and tenderise the meat. Half way through cooking I had a taste test and I found the mixture to be quite salty for my liking. I added 4 carrots (chopped into large chunks) which gave the mixture a lovely (and mellow) sweetened taste and the seasoning came out just right.
I used the star anise and even though there is quite a lot of garlic, ginger and spice involved, nothing was overpowering.
This meal is perfect for a dinner party because it doesn't require you to be in the kitchen all night and it's so simple to serve! We just placed the pot on the table (along with rice) and everyone served themselves! Too easy :)

viscount831's picture
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Had some ox cheek so tried the recipe and found it very tasty and easy to make

cameron99's picture
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Gets 5/5 as very straightforward to make (but good enough to serve for guests) and absolutely delicious. Looking at other reviews, decided to use 1.5 chillies and it gave it a gentle kick. Full of flavour and meat really succulent. Would definitely make again.

cshields's picture
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Wow! So easy to make AND the flavours FANTASTIC.
Definately chinese and soooo saucy.Rice is the right complimant for this,now FAMILY favourite dish.
Dont miss out, TRY IT SOON !!!!

cazzarama's picture

I loved this recipe - really tasty and smells great.

hanna136's picture
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Very very good - sauce is exquisite and meat turned out so tender. Despite the fact that it has quite a lot of ginger and five spice in it, I couldn't really taste anything chinese about it. Definite winner though.

nbryan's picture
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cooked this in the slow cooker the day before and then reheated it on the day when the family came over, accidently reduced it to much but at the same time I was cooking rice and peas in coconut milk and water to go with it so I added some of the liquid from the pea/rice mixture to the beef and it turned out amazing!

elibet's picture

This dsh i a favourite in our house, with a few changes - The star anise is a must have, also add a few cloves and peppercorns. The dark soy sauce is too heavy and cloying for this dish - use a tbsp or two of very light soy and only a tsp of dark.
I also add a stick of lemon grass and a lump of galangal to add to the fragrance of this dish. Use shallots instead of spring onions - the latter become bitter after cooking. If you don't like too much ginger flavour, just put a few slices in, instead of shredding it.

bluezurich's picture

Chinese food , My favorite

emmawilki's picture
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We had this first at christmas time and loved it. Looking at the weather forecast for today it looks like it might be a good one to throw in the slow cooker while we play monopoly!

evelynjcooper's picture
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This was a hit with my husband and son, will definitely be making this again.

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