Chinese braised beef with ginger

Chinese braised beef with ginger

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(86 ratings)

Prep: 35 mins Cook: 3 hrs

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 50g ginger
    Ginger

    Ginger

    jin-jer

    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
    Ginger

    Ginger

    jin-jer

    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

Method

  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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Fincho99
9th Dec, 2014
5.05
Lovely dish. I read several reviews and also havled the sugar and omitted the star anise (not a fan) and cooked for 6 hours in the slow cooker. I added baby corn for the full 6 hours cooking and sliced peppers for the last 30 - 45 minutes. The meat was meltingly tender and veg cooked just right. Definately a keeper (and crowd pleaser).
alisoncrabb
19th Jun, 2014
5.05
What a lovely dish, so full of flavour, meat really tender. I halved the quantities and two of us ate the lot!! Didn't need to remove the beef and halve the sauce at the end, it seemed fine as it was. Will definitely make again and invite others for dinner!! Lovely.
hannahbunyan
11th Mar, 2014
5.05
This is a great recipe - easy to follow and very tasty. I don't have a food processor, so I chopped the onions, ginger, garlic etc as fine as I could, and they softened into a nice sauce anyway. I ran out of time to do the fried ginger, but I will try to make time for it next time.
lucieflint
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.
lizleicester
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!
hannahmary
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.
ten-a-penny
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!
mum2popsnjak
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
casiokay
31st Aug, 2013
This is delicious!!!
denglot
20th Jun, 2013
Not seeing all the ingredients listed. The only thing there is the veg oil! A glitch with the new site?

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