Chinese-style braised beef one-pot

Latest comments and suggestions

Results 41-60

• Aly D

  10 December 2009

  Aly D rated and commented on this recipe

  

  I have made this recipe over and over again since it was originally published in Good Food magazine and it is so delicious. I didn't change anything in the recipe because it works well for us just the way it is. My 11 year old son does not like "hot" spicy food but will happily eat this even though there is a chili in it. It just adds flavour rather than "heat". I add chopped fresh chili on top of mine and my husband's plates to serve and some fresh coriander and that adds texture and flavour. We have used this recipe for a midweek meal and as part of a dinner party.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chips

  12 December 2009

  Chips rated and commented on this recipe

  

  I tried the recipe below first - this was much better. This tasted ok but all the fresh flavour that should be in asian food was destroyed http://www.bbcgoodfood.com/recipes/96613/slowcooked-chinese-beef Seriously - check this

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Suzanne

  18 December 2009

  Suzanne rated and commented on this recipe

  

  Thought this was ok but, like someone else said, lacked depth and needed a bit more sweetness. I added about 2 tbsps of honey the second time and it was perfect! I cooked it in the slow cooker for 8 hours and even though I'd bought the cheapest beef I could find it tasted great, especially with extra chilli and five-spice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bonbon

  27 December 2009

  bonbon rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• baker35

  17 January 2010

  baker35 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicrob

  30 January 2010

  nicrob rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle

  12 February 2010

  Michelle rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• *star-girl-nikki*

  17 February 2010

  *star-girl-nikki* rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  27 February 2010

  Philippa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MelonE

  09 March 2010

  MelonE rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  31 March 2010

  Lauren Ricci rated and commented on this recipe

  

  Sticky, rich and delicious. Perfect with rice and pak choi as balance is reached. I had to use a pan that was clearly non stick and had a nightmare with the flour sticking to the pan but that was the aparatus not the recipe! Also I think I used the most expensive cut of meat in the world as it was very pricey - next time i will get the recession cut! A winner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  31 March 2010

  Lauren Ricci commented on this recipe

  By the way STAR ANISE makes the dish! Go for it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Magenta

  08 April 2010

  Magenta rated and commented on this recipe

  

  This is great - very easy to make and full of lovely flavours. A nice twist on beef stew. I used cheap Tesco casserole steak, and after 2 and a half hours' cooking it was beautifully tender. I agree with those who have suggested adding more spices, although I suspect this may depend a little on the stock you use (I just used OXO cubes). I added a little more five-spice, and some extra ginger. Next time I make this (and yes, I will make it again) I think I will add some mushrooms to give it a bit more texture.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laine

  25 April 2010

  Laine commented on this recipe

  Absolutely delicious & so easy to make, I used braising beef - put in the oven + forget about it! Will def be making this again, probably put extra chillies in tho.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Luc

  29 April 2010

  Luc rated and commented on this recipe

  

  This recipe is delicious, I add more chilli and a teaspoon on ground all spice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heather

  10 May 2010

  Heather rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jools food

  19 May 2010

  Jools food rated and commented on this recipe

  

  Really, really good. I added extra chillies and 5 spice and also honey instead of sugar, which gave it a sticky almost caramel taste. Also added chestnut mushrooms and finely shredded carrots and celery, to increase the veggie content. Used a really cheap cut of beef and cooked it long and low in a lidded pan and it was fantastic. Next time I think i'll bung it in slow cooker.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Edward

  14 June 2010

  Edward rated and commented on this recipe

  

  Really easy to make - Superb flavours - Eldest son raided pot at midnight and finished leftovers off!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icingonthefairycake

  05 July 2010

  icingonthefairycake rated and commented on this recipe

  

  i have made this dish loads of times and it is a huge hit in my house. the kids (7+9) liked it so much they made it for us one sunday for dinner. fantastic dish all round

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sunshine1

  07 July 2010

  sunshine1 commented on this recipe

  I SERVE THIS IN MY PUB,THE LOCALS HAVE ASKED FOR THE RECIPE MANY TIMES,SO I PRINT IT OFF AND THEY TELL ME MINE WAS BETTER,BUT I HAVE COOKED THIS AT LEAST 20 TIMES SO I TWICK IT HERE AND THERE. AMAZING FOOD THANKS.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9646/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.