Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(163 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
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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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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.

mrsi2b's picture
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For me the flavour of the dish was overpowering and too concentrated.

botleypark402's picture
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Made this in my slow cooker and the meat was beautifully tender. Although it smelt great I didn't particularly like the flavour. Don't think I will be making again

elliottliam's picture
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Really tasty dish, braising steak was melt in the mouth, I served this with buttery mash and shredded savoy cabbage.

leojmeduk's picture
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This recipe comforted me and my boyfriend on this cold Autumn. This is delicious and so simple to cook. I can't wait to cook this for my friends.

mahedaca's picture
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very tasty

colbie's picture

This recipe is delicious. I used braising steak and it melted in your mouth. Will definitely do it again and again. thanx

lenapuss's picture
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We found this too salty for our taste, so next time I make it I won't season the flour - in fact won't add any salt at all, the soy adds plenty of flavour. Lovely recipe. Accompanied it with steamed pak choi and plain basmati rice.

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