Chinese braised beef with ginger

Chinese braised beef with ginger

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(68 ratings)

Prep: 35 mins Cook: 3 hrs


Serves 6
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal405
  • fat11g
  • saturates4g
  • carbs26g
  • sugars23g
  • fibre1g
  • protein51g
  • salt3.96g
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  • 2 - 3 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1¼kg beef shin or brisket, cut into very large chunks
  • 2 onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • small bunch coriander
  • 2 tsp Chinese five-spice powder
  • 6 whole star anise
    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…

  • 1 tsp black peppercorn
  • 100g dark brown muscovado sugar
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 2 tbsp tomato purée
  • beef stock

To serve

  • thumb-sized chunk ginger, shredded into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • cooked jasmine rice


  1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.

  2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.

  3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

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Comments, questions and tips

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28th Dec, 2013
I've cooked this several times and agree that you need no more than 2 star anise. It's absolutely delicious, the teens of the house love it. If you're too pushed for time to do the fried ginger leave it out - although it finishes the dish very nicely.
19th Dec, 2013
I've followed this delicious recipe several times, both in the slow cooker (for about 6 hours) and in the normal oven (for about 3 hrs) and it never fails. Served it with mashed potato today which produced perfect comfort food!
20th Nov, 2013
This is gorgeous, really tasty and not difficult to make. Some recommendations which many others have said. I would definitely put the star anise and peppercorns into a muslin bag as it is not pleasant biting on these. Unless you really like a strong star anise flavour, halve the amount. Finally I recommend cooking for 4 hours or in a slow cooker. I cooked it for 2.5 hrs and it was fine, but I left some for the next day and put it back in the casserole dish for an hour - it was so much nicer.
25th Oct, 2013
Fantastic dish ... definitely a keeper. the only thing i would change would be removing the peppercorns as these didn't go down well with a 6 and a 5 year old ... or with the adults for that matter!
16th Sep, 2013
Delicious and warming meal. I followed the ingredients of the recipe exactly. I like to follow recipes as written at first so as to know how it would be best altered for our family's palate otherwise i don't know if we would have preferred the original or not. After making it this way i would agree with those of you that said the Star Anise was slightly overwhelming (and i like star anise!). I would say 2-3 is plenty for us. The only step i missed out was reducing the sauce as my sauce was plenty thick enough already. I also think had i reduced it anymore it would have had an over-reduced and possibly salty taste due to the soy and stock (i used a cube as i had run out of fresh). The other thing i did slightly differently was the length of time i cooked it for. I used Brisket and cooked it for 6hours so it was really melt in the mouth once cooked. Perhaps this is why mine didn't need the reduction anyway as it had had much longer cooking time anyway? Xx
31st Aug, 2013
This is delicious!!!
20th Jun, 2013
Not seeing all the ingredients listed. The only thing there is the veg oil! A glitch with the new site?
20th Jun, 2013
Love this, have made it several times now in my slow cooker and everyone enjoys it, economical to make, leftovers freeze well and it makes the house smell delicious whilst its cooking. I serve mine with noodles, crushed salted peanuts and spring onion instead of the crispy ginger.
31st May, 2013
G to the P - I used diced pork shoulder instead too and it definitely works, it was totally gorgeous. I also left out the star anise as not a huge fan and felt there was enough of that flavour for me in the 5 spice anyway.
12th May, 2013
Made this as our Sunday night slow cooker meal and me and my partner both loved the depth of flavour. Had no star anise so used 1tsp of allspice as a substitute and it was lovely. Definitely a keeper for us!


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