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Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(166 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

  • kcalories513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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Ingredients

  • 3-4 tbsp 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 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

    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 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 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

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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.

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Comments (195)

sarahball78's picture
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Gorgeous! Dissapeared within minutes...even by my very fussy Son! Easy to make, would definately do again.

looselatte1977's picture

I made this recipe for some in-laws. They were very impressed, the flavouring was perfect, and the beef was succulent and just fell apart. I made this a day ahead, and it was even better the next day after the flavours had all had chance to deepen.

lisacoppen's picture
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An absolute delight, everything you want in a meal, easy to cook, delicious to eat, made for friends and they took the recipe home! Yummy.

svdebruin's picture
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One of the best recipes I've tried in ages. Easy to make & absolutely delicious. The flavour combinations were great & I would definitely make this for friends. I used a cheap casserole beef & cooked at 150 (fan oven) for about 4 hours so the meat just fell apart.

mrsnumpy's picture
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This is my favourite good food recipe of all time! Wonderful! A lovely rich deep stew, the beef just falls apart, and the flavours are fabulous. Personally I wouldn't add more five spice or chilli as I think the blend of all the flavours works really well. Definitely one for the archive!

my-petal's picture
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have made this recipe many times now..my son and daughter in law came for tea on saturday, and my son, a die-hard-won't-eat-beef-at-all loved it! i served it with mange-tout sprinkled on top and rice, and used skirt beef, can make it without looking at the recipe now.

traceybruch's picture
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I love this recipe. I made it for a dinner party and used skirt of beef. Kept the meat in quite large pieces. Served with cabbage (as that was in my veggie box) and rice. My guests thought it was amazing and thought that I had spent hours slaving over the hot stove. True winner.

sara206's picture
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Simple to make and tasty, I always end up cooking for longer as guests are rarely on time and it didn't harm the dish at all. Everyone said how tasty it was but I felt it was lacking a little depth, not sure what to do though. I may add a little more Soy and 5 spice next time as mentioned by others.

cmhardware's picture
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Dish Delish! Will become a family favourite.

swirlie's picture

Really enjoyed this, though I agree with a previous comment about the dark soy over-powering the dish slightly, so next time I make this I'll probably use part dark and part light soy.

wennekes's picture

WOW!!!! This recipe is now tops on our fortnightly menu schedule. My wife and children just promoted me to a 10-star chef. I didn't change anything and followed the recipe instructions. Oh, sorry I sprinkled some cilantro (corriander leaves) oer the stew. Thanks for the recipe - you certainly made my day.

craftylou's picture

i made this recipe i'm not the best of cook's but wow very tasty and would definately make it again.

mariabudgen's picture
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Really excellent dish - will definitely make again, and would be good for a group dinner party. We took the advice of others and added an extra chilli, plus a sliced normal onion as well as the spring onion, and the flavours were wonderful. Bought Tesco's "casserole beef" and it was melt in the mouth tender. Highly recommended.

julieharris6471's picture
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Easy, tasty and economical. I make it regularly and often add chestnut mushrooms and red peppers towards the end of cooking.

plangston's picture
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Recipe is fab, we have this regularly with ox cheek or feather steak

Ox cheek is available in Waitrose for around £4 a kg, my butcher hasn't stocked it for a while but can get it for a special order.

lajpink's picture
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Amazing! The sauce reminds me of takeaway Chinese spare ribs - so am looking forwarding to experimenting and adapting this recipe for a BBQ marinade this summer.

my-petal's picture
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i made this recipe using braising beef and it was delicious! best beef recipe in a long time..but when i asked my butcher for ox-cheek, he informed me he had been unable to use ox-cheek since 1996..since the bse food scare in fact. how can you have used ox-cheek in this recipe? had it been imported? i would really like to know why this cut was mentioned in the recipe..but i still enjoyed cooking and eating it!

mistytwoshoes's picture

Stuck to the recipe for once in my life! A real winter warmer and one I will certainly do again. The meat just melted! A truly unctuous dish.

hollyf86's picture
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yeah this was lovely, like the subtle flavours and didn't find anything over powering, used lazy chili and lazy ginger as that was what they had at my local shopnext time would use a fattier meat as I used braising steak think shin of beef would be alot nicer.

pmr747's picture
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loved it!

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