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


  • 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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20th Jun, 2013
Love this, have made it several times now in my slow cooker and everyone enjoys it, economical to make, leftovers freeze well and it makes the house smell delicious whilst its cooking. I serve mine with noodles, crushed salted peanuts and spring onion instead of the crispy ginger.
31st May, 2013
G to the P - I used diced pork shoulder instead too and it definitely works, it was totally gorgeous. I also left out the star anise as not a huge fan and felt there was enough of that flavour for me in the 5 spice anyway.
12th May, 2013
Made this as our Sunday night slow cooker meal and me and my partner both loved the depth of flavour. Had no star anise so used 1tsp of allspice as a substitute and it was lovely. Definitely a keeper for us!
7th May, 2013
I made this for Mother's Day for my UK in-law family in Belfast, and now that I happen to be in Australia for Mother's Day here I'll be making it for my Australian family on Sunday. It's dead easy and delicious.
3rd May, 2013
25th Apr, 2013
Hmmmm, can't decide whether I liked this or it was too sweet. I took on board all of the suggestions and only used 3 star anise and 50g of muscovado sugar, but still found it a little sickly. It's nearly delicious, so will try again with a little less sugar.
22nd Mar, 2013
Cooked this for the third time today. It is fabulous! I would hate to ever loose this recipe. It will be a firm favourite with all the family for years to come. Easily doubled or trebled to feed a crowd, great in the slow cooker and what's more it is cheap too! What more could you want?
17th Mar, 2013
I tried this recipe having acquired some brisket and no idea what to do with it - it was gorgeous, so much depth of flavour and 100% delicious. Agree maybe a touch less sugar and following the advice on here I only used 2 x star anise which was plenty. I think the sauce would work really well as a braise for ribs as it has that sticky 'big' flavour you associate with spare ribs. Big thumbs up.
10th Mar, 2013
Really delicious. Did this for all the in laws for Mother's Day and everyone from the 1 year old to the 70 year old loved it. I used the oil from the crispy ginger to stir fry some bok choy and asparagus which was delicious on the side. With shin so cheap I'll be making this time and again.
laurette64's picture
8th Mar, 2013
Really good ,have cooked this 3 times , very easy I found that if cooked day before then left to cool and infuse for 24hrs once reheated next day, flavours were deeper and more yummy :))


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