Name: Chinese-style braised beef one-pot
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 3-4 tbsp olive oil; 6 garlic cloves thinly sliced; good thumb-size piece fresh root ginger peeled and shredded; 1 bunch spring onions sliced; 1 red chilli deseeded and thinly sliced; 1 ½kg braising beef cut into large pieces (we used ox cheek); 2 tbsp plain flour well seasoned; 1 tsp Chinese five-spice powder; 2 star anise (optional); 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; 500ml beef stock (we used Knorr Touch of Taste); steamed bok choi and steamed basmati rice, to serve

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Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 4 hrs - 6 hrs

A star rating of 4.7 out of 5.305 ratingsRate

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Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Freezable

Egg-free

Nut-free

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Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

3-4 tbsp olive oil
6 garlic cloves

thinly sliced
good thumb-size piece fresh root ginger

peeled and shredded
1 bunch spring onions

sliced
1 red chilli

deseeded and thinly sliced
1 ½kg braising beef

cut into large pieces (we used ox cheek)
2 tbsp plain flour

well seasoned
1 tsp Chinese five-spice powder
2 star anise

(optional)
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
500ml beef stock

(we used Knorr Touch of Taste)
steamed bok choi

and steamed basmati rice, to serve

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Nutrition: per serving

kcal506
fat27g
saturates9g
carbs11g
sugars5g

low
fibre1g
protein52g

high
salt1.35g

Method

step 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.
step 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.
step 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 4 hrs, stirring the meat halfway through. Allow 6 hrs for the meat to cook if using a slow cooker. 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.
step 4

Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

RECIPE TIPS

BRAISING BEEF

When stewing, look for meat marbled with good streaks of fat and sinew throughout – these will break down during slow cooking and give you the most tender meat. If you can get it, ox cheek is fantastic value and rich in flavour – perfect for this dish.

Recipe from Good Food magazine, March 2009

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A star rating of 4.7 out of 5.305 ratings

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