Chinese Braised Beef

     Serves 2

  • 2 tbsp olive oil
  • 400g beef shin or brisket, cut into chunks
  • 1 onion, chopped
  • 25g ginger
  • 2 garlic cloves
  • 1 tbsp five spice powder
  • 3 whole star anise
  • ½ tsp black peppercorns
  • 50g dark brown sugar
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp tomato puree
  • 500 ml beef stock (3 cubes)
  1. Pre heat the oven to 140C.
  2. Heat half of the oil in a large pan and cook the steak for 3 minutes until browned. Transfer to an ovenproof dish.
  3. In a processor, whizz the onion, ginger and garlic to a paste.
  4. Heat the remainder of the oil from browning and fry the paste with 2 tbsp water until fragrant and softened.
  5. Stir in the five spice, star anise and peppercorns. Cook for a couple of minutes, then add the sugar, soy sauces and tomato puree and stir until thoroughly combined.
  6. Add the stock and pour over the beef. Cover well with foil and place in the oven, cooking for 3 hours when the beef will be tender.
  7. If the sauce has not thickened, remove the beef from the sauce and keep warm while you simmer the sauce until it thickens.
  8. Serve with rice or noodles.

This could be done in the slow cooker for 6-8 hours on low, but only add 300ml beef stock.

My husband has rated this as a favourite as it is so fragrant and tasty. The house smelled wonderful.

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