Chinese braised beef with ginger

Chinese braised beef with ginger

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(76 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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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
bitterbal
26th Aug, 2012
5.05
Sooo good, make it in big batches and put in freezer. I like the strong taste of star anise, is almost like liquorice! Even my son (6) thinks it is great. Eat it with sugarsnaps and rice!
elsaferreira
14th Aug, 2012
5.05
Absolutely lovely! I also did it with Jasmine rice - match manned in Heaven!
rachsweets
10th Jun, 2012
5.05
Beautiful recipe! Useful to read comments beforehand - I used shin beef, only used 2 star anise and added a red chilli without seeds. Cooked in slow Cooker on high for 3 1/2 hours and meat was melt in the mouth :-) lovely flavour - deceptively impressive for a pretty simple recipe!
emily_chester36
14th May, 2012
Great recipe! So tasty and the beef was really tender. I read comments about the Star Anise so only put in 3 which was the perfect amount for my guests - just a hint of aniseed but not overpowering. I stirred very carefully and it didn't break up. Didn't have a food processor for the paste, but it didn't seem to matter.
marywesterback
11th May, 2012
5.05
Love this recipe, and have made it a number of times now. I always cook it slowly in our bread oven, but I have cut back on the soy sauce, as 100ml in total was just too salty for us. I lke to serve it with plain rice and some wilted spinach.
marywesterback
11th May, 2012
5.05
Love this recipe, and have made it a number of times now. I always cook it slowly in our bread oven, but I have cut back on the soy sauce, as 100ml in total was just too salty for us. I lke to serve it with plain rice and some wilted spinach.
lauren_ricci
12th Apr, 2012
5.05
Made this a day ahead for a dinner party and everyone was impressed. As suggested I put the peppercorns and star anise in a muslin bag which worked perfectly. I didn't make a paste, just roughly chopped those ingredients and gently fried them instead. I also added a chopped red chilli to add some heat. Served with the sesame pak choi and jasmine rice.
piptrowles
15th Mar, 2012
5.05
Gorgeous, made this in the slow cooker so had fantastic smells all day!

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