Chinese-style braised beef one-pot

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Results 141-160

• sarahkdouglas

  28 May 2012

  sarahkdouglas rated and commented on this recipe

  

  Have made this twice now, and it's been beautiful both times. It definitely needs more spice and chilli than the recipe says - I added about 50% more and it was perfect.

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• carolsgn

  23 June 2012

  carolsgn rated and commented on this recipe

  

  Probably one of the most popular beef recipes I have ever served :)

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• CheFF

  07 July 2012

  CheFF rated and commented on this recipe

  

  Great and easy recipe! Used apple-juice in stead of cooking wine as my wife is breastfeeding, but still tasted delicious!

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• davies

  15 July 2012

  davies rated and commented on this recipe

  

  An excellent recipe and one I'd make again, I've recommended this to friends too. A definate 5 star rating for this one.

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• duttiep

  19 July 2012

  duttiep rated and commented on this recipe

  

  Tastes as good as it smells! Used a mix of braising steak and shin beef to try. The shin was definitely the best. My daughter is not too fond of casseroles but she loved this.

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• Becky

  29 July 2012

  Becky rated and commented on this recipe

  

  Made a beef version and a vegetarian version (using meatless beef tips which were so awful I was on the verge of throwing out until I found this recipe). Ground my own chinese five spice (and used regular pepper as out of szechuan peppercorns). Doubled the chilli even though all other ingredients were halved and will be making again for certain. Really balanced depth of flavour and fantastic savoury taste

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• fancypants

  09 August 2012

  fancypants rated and commented on this recipe

  

  This is an absolute 5 star recipe, nothing to add to previous comments really, it is our favourite casserole/comfort food dish, there is nothing I would change, only say that you must use ox cheek as it is the most amazing meat for flavour and succulence.

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• megz

  15 August 2012

  megz commented on this recipe

  absolutely delicious, husband and 4 kids really enjoyed this dish, will defo make it again :)

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• C.Horse

  05 September 2012

  C.Horse rated and commented on this recipe

  

  This was so good. The smells were just amazing and my husband has not stopped raving about this meal. A must try.

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• pete m

  06 September 2012

  pete m rated and commented on this recipe

  

  Made this for t last night added peppers mushroom and extra five spice powder.left in oven for 4 hours.the sauce came out absolutely delicious and the meat just fell apart,served with small roast potatoes and savoy cabbage.

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• Laura

  18 October 2012

  Laura rated this recipe

  

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• SophieC

  20 October 2012

  SophieC rated and commented on this recipe

  

  This recipe is really delicious and easy to make. I use beef shin which makes the sauce go lovely and thick during cooking. I have done it with the bok choi, and I've also added fried aubergine which was also good. I made this for a dinner party once and everyone was really impressed!

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• MsCookie

  20 October 2012

  MsCookie commented on this recipe

  Can't tell you how nice this recipe is. Cut corners with lazy garlic/ginger. Made no difference. Great meal to make & freeze for winter.

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• fay

  20 October 2012

  fay rated and commented on this recipe

  

  Used beef shin and cooked for 2 hours. Delicious. Didn't have bak choi, but added a chopped green pepper.

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• Eri

  02 November 2012

  Eri commented on this recipe

  I halved the amount and it is so yummy! Easy prepared and great with steamed white rice. My partner suggested that if I could make this dish with fattier part of beef such as brisket but it still tastes good even with lean tenderized beef. My partner ate nearly 3 bowl of rice when he eat a bowl normally so this dish is definitely winning dish!!!

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• Christine

  15 November 2012

  Christine rated and commented on this recipe

  

  Yes-an absolute winner here too! Served with steamed rice and spinach which went beautifully and added colour to the dish as well.

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• EmboBaggins

  04 December 2012

  EmboBaggins rated and commented on this recipe

  

  I had to register just to say how great this recipe is. I think it may be the tastiest meal I've ever made! In fact it was so tasty I felt I had to get on the phone to rave about it the moment I'd finished the bowl. I used less beef so the sauce was more of a broth which suits me as I like to soak my rice. I took the advice of other posters and used more five spice and it was just perfect.

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• Ros

  13 December 2012

  Ros commented on this recipe

  I made this using pork shoulder. It was just as nice if not nicer than the beef. Really good!

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• Vleam

  17 December 2012

  Vleam commented on this recipe

  Verry tasty recipe. Watch out for the timings as it takes 10 min to brown the meat alone, so much longer prep time. Cooking time was nearer 6 hours when using ox cheek to get it to really break down at 150 degrees.

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• pippav6

  29 December 2012

  pippav6 rated and commented on this recipe

  

  This recipe worked brilliantly - a real hit. Made the night before needed and re-heated without a problem , excellent flavours with boiled rice

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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
• 1½kg 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 2 hrs - 2 hrs 30 mins

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
• 1½kg 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

PER SERVING

513 kcalories, protein 54g, carbohydrate 9g, fat 29 g, saturated fat 10g, fibre 0g, sugar 4g, salt 2.39 g

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