Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(180 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

  • kcal513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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Ingredients

  • 3-4 tbsp olive oil
    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 cloves, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced
    Spring onions

    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

    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 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 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

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, questions and tips

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carla-j
26th Aug, 2014
5.05
Absolutely delicious, the depth of flavour was a pleasant surprise as it somehow tasted even better than it smelt. I paired it up with egg fried rice (http://www.bbcgoodfood.com/recipes/3239/oriental-egg-fried-rice) and it was an absolute treat
gnomestar
24th Apr, 2014
2.55
Smelt better than it tasted. Roughly whizzed up the gingery mix in a blender to save a bit of time, sauce was a bit watery and you couldn't really taste the five spice!!
Zemky
20th Apr, 2014
I have slow cooked beef cheeks instead, I am about 4 hours in and the smell is beautiful but when I tasted the broth/sauce it is a bit muddy....I'm just hoping another 4 hours and the flavours will develop.
MrsLB
30th Mar, 2014
First time trying this today. The house smells wonderful and the food is fantastic. Used 3 chillies and added extra ginger and soy. Cooked it for 2.5 hours. Lovely.
mellie11
15th Mar, 2014
5.05
Great recipe. Preparing the beef was quite time-consuming, so I've been lazily buying ready chopped braising beef since first attempt. Several people have asked me for this recipe. I am going to try adding mushrooms and perhaps red pepper next time to make it go a bit further! Freezes well. I always serve with brown basmati rice.
wilow_398
13th Mar, 2014
5.05
Amazing!! This is my new favourite dish. Try it.
GBriggs19
2nd Feb, 2014
Tried this out as we had friends coming to dinner. Was a total success. I actually used the Ox cheek option and it was delicious. The cheek did take a little longer to prep as I got it from the butcher and it had a lot of excess fat to trim off first but it was well worth it. I made it up during the day, cooled it and then re-heated it on the hob later with the lid off to reduce the juices a little. All round a great dish.
salr
31st Jan, 2014
5.05
I love this recipe! there's so much flavor, and the meat just melts in you mouth because of the braising process.
Filofilo
7th Jan, 2014
I've cooked this three times now as I keep thinking I must be doing something wrong as so many like it!! Its OK but IMO, its nothing to shout about. I am an adventurous, competent cook, so feel sure that it's not down to ability and I also have an eclectic pallet, yet there is something missing, it isn't a rounded dish. Want to point the finger at the Dark Soy, which for me sits too heavy in this and it needs more sugar to balance the sweet/sour element. Will try again, but with mods next time :-)
Citeen
26th Jun, 2014
This dish isn't meant to have a sweet and sour element.

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