Chinese braised beef with ginger

Chinese braised beef with ginger

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(89 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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3rd Mar, 2013
Tried this for dinner tonight. Halved the ingredients for three, didn't bother with the fried ginger garnish and only used one star anise as none of us are keen on a strong aniseed flavour. It was extremely tasted and the beef shin was very tender. Served with jasmine rice and steamed pak choi. Will definitely be a regular in our house. Rate as five stars but site would not let me record the score!
24th Feb, 2013
Should have been a 5 star rating!
24th Feb, 2013
Made exactly as the recipe states and was delicious. It smelt so delicious that we wanted to eat it long before it would have been ready - but we resisted! The jasmine rice complemented it beautifully and we also had some stir-fried vegetables.
22nd Feb, 2013
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's picture
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.
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.
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.
15th Dec, 2012
This was delicious, I'm making it again soon! I did it in the slow cooker and the beef was so tender.
20th Oct, 2012
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.
14th Oct, 2012
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!


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