Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(150 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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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!

anniex's picture
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I found the flavours in this dish far too strong and incredibly over powering. It was very "heavy." I even checked the recipe to make sure I hadn't made a mistake!
Neither myself or my husband enjoyed it at all.

lorainesmith's picture
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This was lovely, all the family enjoyed it!

dazfoodie's picture
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Doesn't get much better than this, real easy to do and just leave it in the oven. Added a bit more Chilli to give it a little more heat, just make sure you make plenty as it'll go in seconds!! Try it with the GF recipe for Chinese Kale.

gpgalvin's picture

My wife and I think the dish is overpowered by the soy sauce. We would use less, or use a lighter soy sauce instead if we were to cook this dish again.

crabbyem's picture
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A family hit. Will do again

dylanski's picture
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Loved this - thought the amount of chilli was just right. Served with new potatoes and broccoli as didn't have rice, and it worked really well

hamishmum's picture
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This was ok - won't be doing it again though.

hotlipssmith's picture
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What can I say ..absolutely delicious. I added a bit more spice and it really worked.

u09mlr's picture
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Delicious. Very rich and perfect for a Winter warmer. Would agree with Blackcat to add more chilli and five spice.

belmont's picture

This was the perfect winter warming caserole. freezes very well.

deborahp06's picture

It was very to make and the beef just fell apart. All my family enjoyed it and my daughter didn't even notice that I added peppers to it (she hates all fruit and veg). I will definately be cooking it again.

femoore's picture
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very tasty! cooked the meat all day so that it just tore apart when served...delicious! will definately cook this dish again.

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