Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(171 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

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 garlic clove, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced

    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

    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 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 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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Comments (199)

suecaunt's picture

I cannot understand the negative reviews of this dish - I cooked this today with Waitrose Beef bolas (a stewing beef cut) and it was absolutely delicious. It certainly was not sweet at all and certainly not tasteless, as some people claim - a lovely balance of flavours, with superb tender beef. A fantastic way to cook one of the cheaper cuts of meat, which I will most definitely cook again.

hjlwalker's picture
5

My husband loved it! The thing my mother taught me about softening meat was that you need to drain as much blood as possible from the meat before you cook. She recommended soaking it in water for a few hours then letting it sit in the fridge (sealed in a container) overnight. For those of you who found the meat tough even after 2 hours of cooking may want to try this. I actually drained the blood from the blade steak we had for only a couple of hours but it was beautifully tender when I brought it out of the oven. I have a box of Chinese thirteen spices and I am looking for a dish to make with that. If anyone knows of any recipes using Chinese thirteen spices please let me know. : )

Becky0295's picture
5

Chose this recipe as wanted to do a Chinese for the Chinese New Year. Already had braising beef in so this fitted the bill. I did this recipe in a slow cooker - prepared in the morning, to eat late evening; beef had all day to tenderise and was falling apart when we came to eating. The house smelt absolutely amazing all day! Taste lived up to the smell, very fragrent - served it with thin rice noodles instead of rice to mop up the lovely sauce. Vegetable spring roles and prawn crackers with a sweet chilli sauce to serve... perfect Chinese New Year feast - everyone thoroughly enjoyed.

jfowler12's picture
5

This recipe is an absolute stonker! It's just the most deliciously rich and tasty way to enjoy a cheaper cut of beef. Perfect. I've since made it with pork and goat, and I'm pleased to say that it works just as nicely.

chef down under's picture

Being a busy lady, I hate to waste time, so-1) Ithrow it all in a casserole in the oven at 150 for 3 hours- no flour , no frying.2) I cook double the recipe.3) I always cook with onions4) I add twice as much 5 spice and chilli 5) I walk away for 3 hours, skim off all visible fat and thicken to taste with cornflour. 6) Done! I always like to cook meat on the bone so love shin on bone for this recipe or better still, brisket on the bone. Both good cheap cuts- waste of money and poor result to use an expensive cut. Love this dish!!!!
P.S . I also use a mix of light and dark soy- all dark is too sickly for me, and I often will just use a vinegar instead as the slow cooking neutralizes the acidity and adds a subtle sweetness. This is one that you can play around with which is good as I am genetically incapable of sticking to a recipe- hence a chef, not a baker, lol.

x-x-x-faerie-x-x-x's picture
2.5

I quite liked this, has some lovely flavours, but only if you have sweet tooth, it is quite sweet, so my husband didn't even finish his plate - I did!

Hazey1984's picture

I've been wanting to make this recipe for ages. Finally got round to it today. The house smelt amazing and I was really looking forward to it. However, all three of us left it! I followed the recipe exactly but was really disappointed. It was far too rich yet bland at the same time! We usually like strong flavours but this was lacking in anything apart from a sickly heavy flavour. I cook for a living and I'm certain I didn't do anything wrong.

aimelie03's picture

My recipe came out perfectly. I think that some people who have posted might have over cooked in the pan or chosen the wrong cut of beef to do this with since mine was perfect. I will make this again. Some company came over quickly while this was cooking and I got allot of comments so took it out to have them try it.

henrymorgan's picture
3.75

Tried this today, only two of us so I halved the ingredients, but doubled the five spice and sugar and added slightly more stock and soy, I also gave it an extra 30 minutes in the oven, came out lovely, really enjoyable. Next time I will make the full recipe and freeze what's left over.

Rothamo's picture
1.25

Agree with last poster - lacked flavour and was tough. Can't understand how so many people giving it such good reviews. Needs at last 3 hours I think, am reheating for tonight's meal and have added lots more 5 spice, sugar and cinnamon and seems to taste much better...

lullabelle80's picture
2.5

Had to cook for 3.5 hours to get the beef tender, flavour was average, not enough 5 spice or sweetness I think maybe. Also, making for 3 people I used 700g of beef which was too much and I don't usually leave any dinner on the plate but was stuffed after half. I served with noodles. Don't think I'll make again as it was a bit of a faff with not really amazing results.

mlgchef99's picture
5

Top quality finish, an MLG chef like me rates NOM NOM NOM

lily47's picture

what does nom nom nom mean please?

spindoctor's picture

Nom Nom Nom represents the sound made when someone is eating or chewing something and really enjoying it.

"Hey, are you eating my brownies?"
"Nom nom nom."

gnomestar's picture
2.5

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's picture

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's picture

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's picture
5

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.

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Questions (8)

watermelon's picture

Loved the recipe. Great flavour. Does the calorie count include the rice?

KED's picture

Hi, I have braised my beef, now to about 3 hours, it is still tough, is it me? or have i just bought rubbish beef? please help?

goodfoodteam's picture

Hi there, thanks for your question. You may have bought some poor quality beef or it may just need a little longer cooking time. Keep simmering and check every 30 minutes or so, when it's ready it should be easy to pull apart with two forks, sometimes this can take a little longer. Hope this helps.

emilyrblackburn's picture

Any suggestions on a good swap for the cooking wine/sherry? Or would it be okay without it? I don't fancy buying a whole bottle of it just for one recipe, and not sure I would use it in anything else.

goodfoodteam's picture

Hi there, thanks for getting in touch. You could use regular wine, either white of red, if you have a bottle, or you could try mirin, or leave it out altogether and add 1 tbsp of red or white wine vinegar. Enjoy the recipe! BBC Good Food web team

danlukey's picture

this does sound good has anyone tried it in a slow cooker???? if so how long would you cook it for???

last edited: 10:52, 11th Oct, 2013
regaljester's picture

This dish is best when done in a slow cooker. I used Ox cheeks and after doing the initial steps and got it all together in the pan, I put it into my 'slow-oven' and left it all day. About 8 hours later it was sooooo melt in the mouth delicious! It does need at least 6 hours slow cooking to bring out the best and the longer the better, so if having for dinner, prepare in the morning stick it in a low oven and forget about it till evening. Make sure there's a tight fitting lid on.

goodfoodteam's picture

Hi there, thanks for getting in touch. This recipe would work well in a slow cooker. Try cooking it on low for eight hours. Best wishes, BBC Good Food web team

Tips (1)

eilidhb1's picture

Fantastic recipe! I had a bit of Teriakyi marinade (bought from main supermarket) that I put in at the time of the soy and stock. I also had no sherry so I put in half a can of Guinness and luckily it worked a treat! Everyone loved it, tasted really authentic! Will definitely be using this one again!

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