Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(146 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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debscibo's picture
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Did it tonight and, sadly, didn't enjoy it. It was not terrible, just not to my liking. I don't like anise and I didn't know that anise is one of the spices in the chinese 5 spices mix...should have checked.

hannah83's picture

This is absolutley georgous, added a bit extra on the spices and a little less liquid as made in the slow cooker. Made for 10 on new years eve, it was a real hit

jchang's picture

This was really tasty but I think adding the soy sauce before the end of the cooking process toughened the meat up. Next time I will try adding the soy at the end more like a seasoning and hopefully it will be super tender.

dopeyangel's picture
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Hmmm. I bought meat that was 'marbled' as suggested in the recipe. Despite cooking for 3 hrs, I didn't find that the fat 'melted' into the stew. Rather that it became gelatinous and really not very pleasant. If I were to try again I would use lean braising/stewing steak without the fat. But I couldn't really eat this so I probably won't make it again. Not sure why the fat didn't 'melt' as it should have done? Yuck!

avrilp's picture

cooked this the other night and it was very tasty. It was a little dry for my liking so will put more stock in next time.

Fridays cook's picture
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Delicious. Very rich.

hessey1979's picture

This dish was absolutely gorgeous. I cooked it for a 'Come Dine With Me' style evening and I made it in the morning and re-heated in the microwave later on. I used braising steak which was soooo tender it just melted in the mouth. As others have recommended, I used both dark and light soy sauce and I can also see where they are coming from when they said about using an extra chillie. I would highly recommend using star anise aswell because it is really noticeable that its in there although not overpowering at all. The other thing is that because others had said they thought it was quite salty, I didn't season the flour, but I did end up adding more salt to the dish later, so I think that comes down purely to a matter of taste.

davidcross100's picture

Tried it on Christmas Eve for 13 people with pork instead and worked really well. Agree a bit more chilli might be needed and the longer you can leave the meat the better.

vrog's picture
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Perfect for a winter's night. Strong flavours and very meaty. Served with cabbage and noodles.

archangelrich's picture
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First time I made this according to the recipe, I found it a little bit too rich and heavy for an "everyday" casserole (but still nice). Second time round lightened it a bit by throwing in some oyster and shiitake mushrooms, and chopped green and yellow peppers. Kept the flavours beautifully still. I serve this with noodles and mange tout. Lovely.

stelaholder's picture
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Fantastic recipe. Lovely flavours, melt in the mouth beef. I served it with plain boiled rice.

vikgriff28's picture
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loved this the beef was really tender! i couldn't find chinese cooking wine in shop so didn't use that, and i only used 3 cloves of garlic as i was paranoid i would stink the office out the next day. I also left the seeds in the chilli but i like spicy. Would make this again and again

femmes's picture

Just found the recipe ...will get back later when I have cooled it !

chromatopelma's picture
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This was delicious! I used a habanero chilli in mine and it gave it a nice kick. I served it with rice and peas. This is perfect for winter cooking, great comfort food.

siobhanlouisa's picture

Such an amazing recipe, so easy to make and soooo delicious.
I made this last night as part of my chinese buffet I put on for my boyfriends workmates. They all absolutely LOVED it and at the end of the night there was nothing left! I went along with the recipe but didn't go along with the measurements, just threw in what I thought would be best and I also only browned the beef for 1 minute and left the pot in the oven for an extra half an hour, literally melted in the mouth.

Will definitely make this again, such a delight to make and more of delight to eat! :)

limnospito's picture

Absolutely delicious! Have made this a couple of times but added more stock (as we like lots of lovely sauce). Served it with egg fried rice. Will definately be making this again and again.

yumyum280763's picture
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Absolutely amazing!!! I'm a fan of oriental cooking and love those flavours, this didn't disappoint and is wonderful when you want a change to stir fries. Would definitely make again.

cjsansom's picture
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Used shin of beef and cooked for 4 hours so the meat literally melted in your mouth. I will add extra chilli next time. Loved it! A great dish to cook ahead and reheat.

dancingbunny's picture
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Very good, really nice flavours, just gorgeous. We had it with rice and noodles, there was enough there to feed three people and have some leftovers too. Would definitely make again. The amount of chili stated minus the seeds was just right for the mother in law but if I made it just for me and my man I would leave the seeds in or even add an extra half.

zaradavison's picture
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Fabulous. Divine. Simple to prepare.

Am going to do what's suggested next time and add a little more chilli, although I used 3 of those tiny bird's eye ones with the seeds, it still could have done with a bit more of a kick. Really yum though with some mustard mashed potatoes and veggies.

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