Chinese braised beef with ginger

Chinese braised beef with ginger

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(94 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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9th Jan, 2019
We really enjoyed this recipe, it really packs a punch with it's richness and depth of flavour. Like some others, I reduced the amount of sugar and still found it plenty sweet enough. I used reduced salt soy and stock, which I would certainly recommend; switched regular peppercorns for Szechuan; and added chilli for an extra kick. After browning, I put it into the slow cooker for 8 hours so the beef really was beautifully tender and flavoursome. Additionally, once reduced slightly, I passed it through a sieve to avoid accidentally biting down on a star anise. I served it with egg-fried rice and greens in oyster sauce... happy days :-)
Ali123456's picture
3rd Aug, 2018
One of favourite dishes in our home. Tastes like original Chinese dish. Adding 3 star anise. Using whatever brown sugar I have. As to sugar, adding more or less. Always comes out very good.
Justin Jackson's picture
Justin Jackson
1st Jun, 2018
never been good at following instructions so added honey double ginger and 2 stemas pealed in the botton that i sliced for garnish - very good combi - a dish i have never tried - thanks for the recipe
13th Aug, 2017
This is superb. Fantastic deep flavour and very easy. I made this in my pressure cooker (Instant Pot) using brisket, which I usually always have in the freezer. I regularly make pulled brisket from frozen and adapted my usual method to this recipe. In short, once you’ve fried the paste and the spices and added the meat, cover with stock and pressure cook for around 1.5 - 1.75 hours. Open it up, remove the meat, shred, reduce the sauce, return meat to pan. I agree that there is too much sugar in the recipe as written. I reduced it from 100g to 75g and that was still too much. Could easily take it down to 50g and it would still be pleasantly sweet. I also only used 2 star anise and that was delicious. I also added some rehydrated shiitake mushrooms and the stock from soaking them when pressure cooling the beef. Will make again.
9th May, 2017
Was really dubious about the amount of sugar in this recipe but decided to roll with it. The end result was very sweet but I added a good glug of shaoxing when reducing the sauce and it was delicious. Absolutely one to make again and would definitely make for a dinner party.
Kim Bambrough
17th Oct, 2016
This recipe is delish. Followed the recipe though halved it for 3 people. Just added 1 star anise but will add 2 for 3 people next time. I used beef shin and after leaving it in the oven for about 3-4 hours it certainly did melt in the mouth and the flavours were fab. Served as suggested with steamed rice and stir fried veg. This is a definite 'make again' recipe!
8th May, 2016
My wife is native Chinese and she absolutely loved this, she said it tasted like her mums cooking. I think people will get different results based on the soy sauces they use, we used the Lee Kum Kee Dark Premium Soy Sauce and the Goats & Wall Soy Sauce. I only used normal brown sugar as well. If you want a truly authentic chinese flavour I would suggest swapping the black peppercorns for Szechuan peppercorns which add the slight numbing flavour and heat. I imagine this dish would taste completely different with just standard black peppercorns and wouldn't recommend them in a chinese dish. All the values I used were estimated as I used no measuring instruments, so I hope that next time I can reproduce a similar result. I can't comment if this tastes good if the recipe is strictly followed, but for me it was definitely a five star experience and I will continue to cook this as a regular in winter.
25th Apr, 2016
A firm favourite - a delicious 'special' meal, good for entertaining.
1st Apr, 2016
Yummy. I cooked for about 6 hours at 160 and thus didn't need to reduce the sauce. Halving the sugar and using only two star anise was about right for me - a subtle aniseedy hint without the taste being overpowering and medicinal. The fried ginger adds an important hit of heat - I reckon if you aren't going to do that then add some chilli somewhere else. Served with stir fried bok choi with sesame oil, and coriander rice
11th Sep, 2015
Completely delicious. I don't concur with others that you shouldn't reduce; I think reducing it down really helps. Also I've noticed people think too much star anise, perhaps 4-5 would be perfect but definitely not the 2 that some have suggested. I also added carrots, celery and brocolli part way through the stew and was great. This is also particularly delicious eaten from your partner's navel, but I'll say no more! ;)


30th Jan, 2016
The calories here, do they include rice as well?
goodfoodteam's picture
21st Mar, 2016
As a rule of thumb, anything that has "to serve" after it is not included in the nutrition information. So, in this case the rice and ginger garnish isn't included.
8th May, 2016
If you can, swap the black peppercorns with szechuan peppercorns for an authentic Chinese flavour.
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