Slow-cooked Chinese beef

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• diana

  05 December 2009

  diana rated and commented on this recipe

  

  Absolutely simple to make and tastes superb!

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• Chips

  08 December 2009

  Chips rated and commented on this recipe

  

  Tastes amazing!!!! Definately a weekend meal just due to the time it took in the oven but easy really.

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• Penny

  08 December 2009

  Penny rated this recipe

  

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• suet

  09 December 2009

  suet commented on this recipe

  Made this per the recipe and it was very tasty indeed. Quite rich , easily feeds 4 normal appetites. The spring onions at the end help lift the flavours and add a nice textural contrast. Will be passing this on to friends! Thanks.

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• geoffers1

  10 December 2009

  geoffers1 rated and commented on this recipe

  

  Sorry, but I was so disappointed with this one. Yes the beef was meltingly tender etc, but there was something lacking with the flavour, yes I did follow the recipe to the letter, won't be making this one again.

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• Michael Step

  11 December 2009

  Michael Step rated and commented on this recipe

  

  I loved this slow cooked Chinese beef. So easy to prepare. Second time round I added shitake and small closed cap mushrooms for the rehat time.

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• Dawn

  20 December 2009

  Dawn rated and commented on this recipe

  

  Delicious subtle flavours. I cooked this in a pan, not in the oven and it worked well. Was even tastier the next day...although there wasn't much left by then! Will make again for sure, there was the most wonderful aromatic smell in my kitchen while this was cooking!

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• KUCHNIA

  25 January 2010

  KUCHNIA rated this recipe

  

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• Cheeseplant

  19 May 2010

  Cheeseplant rated and commented on this recipe

  

  Amazing. I added mushrooms to it and it it tasted great. Definitely a family favourite - even my 2 year old likes it (minus the chillies of course!)

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• Marianne

  07 October 2010

  Marianne rated this recipe

  

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• Susanna

  15 October 2010

  Susanna commented on this recipe

  Sounds very interesting. Wonder if the beef can be substituted by pork?

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• DrFabio

  17 January 2011

  DrFabio rated and commented on this recipe

  

  Mmmm! I splashed in a bit more soy at the end, and used a big piece of ginger and fat garlic cloves. I also used beef shin which took a good three hours to soften, but it was delicious in the end. And I don't think I'll ever have broccoli without sesame oil, spring onions and soy again. If my husband's face was anything to go by, it was a big hit - and we decided it was even better than a takeaway!

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• KatyCooks

  28 July 2011

  KatyCooks rated and commented on this recipe

  

  Wot? No browning the meat in batches beforehand? Sacrilege surely? I was very dubious about this, but the end result was delicious and so incredibly simple. Make sure you remember to take out the star anise before you serve up though - it's not nice to chew on!

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• RTurner

  06 August 2011

  RTurner rated and commented on this recipe

  

  Made in the slow cooker and it was delicious!

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• D.V.

  16 August 2011

  D.V. commented on this recipe

  I did this in my pressure cooker took about 18 minutes, tasted great, used beef stock instead of water add some fresh coriander when serving and a bit of corn flower to thicken............

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• Lilly-Anne

  27 August 2011

  Lilly-Anne rated and commented on this recipe

  

  Absolutely gorgeous! So satisfying, will deffo try with mushrooms next time and will be perfect for the slow cooker in winter :)

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• cyberjen

  08 October 2011

  cyberjen rated and commented on this recipe

  

  One of our favourite meals now!

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• is it worth waiting for?

  27 November 2011

  is it worth waiting for? rated and commented on this recipe

  

  really good dish! check out our review....http://www.isitworthwaitingfor.com/2011/11/slow-cooked-chinese-spiced-beef.html

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• clara jane

  29 February 2012

  clara jane rated and commented on this recipe

  

  Incredibly disappointed with this dish. I have cooked the GF Chinese-style braised beef one-pot and loved it but as this recipe had good reviews thought I would try it instead. The sauce was too watery and had no depth of flavour and I definitely think the meat needs to be browned first.

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• Warvik

  01 May 2012

  Warvik rated and commented on this recipe

  

  Absolutely wonderful. Left it in the oven for a bit too long so there was very little sauce left but the flavours were exceptional and the meat meltingly tender. I deseeded one of the chillies as the other half doesn't like things too spicy but I really shouldn't have, the kick is just right.

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Ingredients

• 750g braising beef such as chuck, shin or blade , cut into pieces
• 1 bunch spring onions , sliced
• 3 garlic cloves , sliced
• a piece of root ginger , grated
• 2 red chillies , sliced
• 2 tsp Chinese five-spice powder
• 1 star anise
• 2 tbsp brown sugar
• 4 tbsp rice wine or dry sherry
• 2 tbsp soy sauce
• shredded greens , to serve
• a splash of sesame oil
• steamed basmati rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours 30 minutes

Ingredients

• 750g braising beef such as chuck, shin or blade , cut into pieces
• 1 bunch spring onions , sliced
• 3 garlic cloves , sliced
• a piece of root ginger , grated
• 2 red chillies , sliced
• 2 tsp Chinese five-spice powder
• 1 star anise
• 2 tbsp brown sugar
• 4 tbsp rice wine or dry sherry
• 2 tbsp soy sauce
• shredded greens , to serve
• a splash of sesame oil
• steamed basmati rice , to serve

per serving

360 kcalories, protein 40g, carbohydrate 11.4g, fat 16.4 g, saturated fat 7g, fibre 0.9g, salt 2.2 g

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