CHINESE BRAISED BEEF - ATK RECIPE - (4.3/5)
Provided by á-896
Number Of Ingredients 13
Steps:
- 1. Sprinkle gelatin over 2 1/2 cups water in Dutch oven and let sit until gelatin softens, about 5 minutes. Adjust oven rack to middle position and heat oven to 300 degrees. 2. Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes. Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Stir in beef and bring to simmer. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/2 hours, stirring halfway through cooking. 3. Using slotted spoon, transfer beef to cutting board. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes. 4. While sauce reduces, using 2 forks, break beef into 1 1/2-inch pieces. Whisk cornstarch and remaining 1 tablespoon water together in small bowl. 5. Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook until sauce is slightly thickened, about 1 minute. Return beef to sauce and stir to coat. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes. Sprinkle scallion greens over top. Serve.
CHINESE BRAISED BEEF AND NOODLES
Make and share this Chinese Braised Beef and Noodles recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.
- Cut the beef into very thin slices.
- Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix.
- Heat the oil and saute the beef over high heat for 2 minutes.
- Mix together the soy sauce and broth, and add it to the beef; bring to a boil.
- Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick.
- Add noodles, mix well and heat thoroughly.
- Add the green onions, and stir for another minute.
- Serve immediately.
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Can be frozen for up to 1 month.
Provided by English_Rose
Categories Stew
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole.
- Fry the garlic, ginger, scallions and chili 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 more oil if you need to. It should take about 5 mins to brown each batch properly.
- 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 300°F
- Pour in the soy and broth (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through.
- 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.
- Serve with steamed bok choy and white rice.
CHINESE BRAISED BEEF(ATK)
You can also use a 4-pound chuck roast. Trim the roast of large pieces of fat and sinew, cut it across the grain into 1-inch-thick slabs, and cut the slabs into 4 by 2-inch pieces.
Provided by Coppercloud
Categories One Dish Meal
Time 2h49m
Yield 1 stew pot, 6 serving(s)
Number Of Ingredients 13
Steps:
- Add 2-1/2 cups water to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Set a oven rack to the middle of oven and pre-heat oven to 300-degrees. Prepare the scallions by separating the white and green parts. Slice the green parts thinly on a bias, and smash the white part. Peeled the ginger, cut in half lengthwise, and crushed. Peel the garlic and smash.
- Set Dutch oven over medium-high burner and heat for 2 to 3 minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Then add beef, stir, and bring up to simmer.
- Remove Dutch oven from heat. Cover tightly with heavy-duty aluminum foil, then top with the lid. Put in pre-heated oven and cook until beef becomes tender; 2 hours. Stir halfway through cooking time.
- Use a slotted spoon to remove beef to a cutting board. Strain sauce through fine-mesh strainer into a fat separator. Use paper towels to wipe out Dutch oven. Allow liquid to settle for 5 minutes, then return defatted juices to now-empty pot. Reduce liquid over medium-high burner, stirring occasionally, until reduced to 1 cup; 20 to 25 minutes; stirring constantly.
- Meanwhile while the sauce reduces, break beef into 1 1/2-inch pieces using two forks. In a small bowl, add cornstarch and 1 tablespoon water and whisk together until combined.
- Turn down burner to medium-low, re-whisk cornstarch, add into pot and cook for 1 minutes. Add beef back to pot, stir to cover beef. Cover and allow to cook for 5 minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens.
Nutrition Facts : Calories 952.4, Fat 82.6, SaturatedFat 35.9, Cholesterol 172.8, Sodium 1101.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.8, Protein 36.4
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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 1½-2 hrs, stirring the meat halfway through. 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.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE BRAISED BEEF AND POTATO STEW
This recipe is a family favorite, and always a crowd-pleaser when we share a meal with friends. I've listed a lot of the ingredients as optional, because there are so many versions of the dish out there that use different combinations of vegetables and seasonings. Use whatever you have in your kitchen.
Provided by Kate S.
Categories Meat
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
- Prepare ginger, garlic, and leek or onion.
- Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
- Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
- Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
- While the meat and vegetables cook, peel and cut up the carrots and potatoes.
- Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
- When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
- In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
- This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.
Nutrition Facts : Calories 1127.4, Fat 106.3, SaturatedFat 43.5, Cholesterol 136.7, Sodium 2145.5, Carbohydrate 27.8, Fiber 3.6, Sugar 3.1, Protein 15.2
NEIL PERRY'S CHINESE BRAISED BEEF RIBS
Make and share this Neil Perry's Chinese Braised Beef Ribs recipe from Food.com.
Provided by Wendys Kitchen
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge.
- FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
- BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
- CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).
Nutrition Facts : Calories 1687.6, Fat 26.3, SaturatedFat 3.9, Cholesterol 6.4, Sodium 2672.7, Carbohydrate 372.7, Fiber 41.2, Sugar 299.4, Protein 30.4
More about "chinese braised beefatk food"
CHINESE BRAISED BEEF NOODLE SOUP - CHINESE …
From chinesegrandma.com
HóNG SHāO NIú RòU (CHINESE BRAISED BEEF)
From americastestkitchen.com
FAMILY EDITION BEEF NOODLE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
12 BEST CHINESE BEEF RECIPES TO WHET YOUR APPETITE
From travelchinaguide.com
FOOD TASTING, TASTING LIFE: CHINESE BRAISED BEEF(ATK)
From ilovefood01.blogspot.com
CHINESE BRAISED BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEER BRAISED BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE BRAISED BEEFATK RECIPES RECIPE
From food-recipe.info
CHINESE BRAISED BEEF | COOK'S ILLUSTRATED
From americastestkitchen.com
CHINESE BRAISED BEEF NOODLES /紅燒牛肉面/CHINESE FOOD
From youtube.com
SPICY BRAISED LAMB'S FEET RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED BEEF BRISKET WITH HE WEI CARROT - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
From thewoksoflife.com
BEEF WITH SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED BEEF BRISKET RECIPE - CHINA
From travelchinaguide.com
CHINESE BRAISED DIM SUM CHICKEN FEET - COOK CHINESE FOODS
From cookchinesefoods.com
BRAISED BEEF RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
LUNAR NEW YEAR 2023: 15 OF THE BEST HONG KONG RESTAURANTS TO …
From scmp.com
CHINESE BRAISED BEEF RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love