Chinese braised beef with ginger

Chinese braised beef with ginger

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(62 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jolyqw
22nd Feb, 2013
5.05
Awesome recipe, will be making this again for sure. Made it for friend and served it with noodles, and had the leftovers the next day with some basmati rice and was even better. JUMP30.ℂℴℳ
d1zzyd1
22nd Feb, 2013
I made this for Chinese new year. The smell of it slow cooking is just gorgeous and it lives up to it with flavour. Definitely a change from beef stew and one I'll be making again.
lizleicester
18th Jun, 2013
What a delicious recipe. Used brisket, cut into large slices and it was delicious. Cooked it longer than it says in the recipe so that it was really melting in the mouth. Loved the star anise and other flavours.
f00die74
28th Dec, 2012
We had this for last year's Hogmanay dinner as an alternative to our traditional Steak Pie and will be having it again this year. It's so easy to make and and is perfect for a winters evening. A great beef hotpot.
sarahf82
15th Dec, 2012
5.05
This was delicious, I'm making it again soon! I did it in the slow cooker and the beef was so tender.
barbaralyon
20th Oct, 2012
5.05
Wonderful and delicious. I made it in advance for my sons to heat up when I cannot cook for them. They loved it! And my husband loved it for his evening meal.
louisemur
14th Oct, 2012
5.05
I just made this and it was delicious! I didn't reduce the sauce as it was at a nice consistency when I took it out. It was tender and flavoursome. I will definitely be making this again!
yorkshirejen
24th Sep, 2012
5.05
I hate to be unoriginal but HOW fantastic is this? So easy! Didn't change a thing, used about a kilo of good brisket and did it in the slow cooker overnight (by accident - the timer didn't go off after 8 hours), but the result was melt in the mouth and fragrant. My veggie husband was looking daggers at me as I enjoyed my dinner. The rest froze beautifully too. Definitely in my list for a dinner party with carnivore friends next time.
kathrynedgington
6th Sep, 2012
Loved this, but I would reduce the star anise and leave out the peppercorns. I made it with braising steak and the mean was lovely and tender.
dgnacro
1st Sep, 2012
5.05
Brilliant in the slow cooker, have made this about 5 times now and gone down a treat with everyone. I don't bother with the crispy fried ginger at the end though and serve with noodles, stir fried veg and sprinkle fresh spring onion and salted peanuts on top.....yummy indeed

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.