Chinese Style Braised Beef One Pot Food

CHINESE-STYLE BRAISED BEEF ONE-POT

Chinese-style braised beef one-pot image

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

Provided by Jane Hornby

Time 2h40m

Number Of Ingredients 14

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

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-STYLE BRAISED BEEF ONE-POT

Chinese-Style Braised Beef One-Pot image

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

Ingredients

3 tablespoons olive oil
6 garlic cloves, thinly sliced
1 tablespoon fresh gingerroot, peeled and shredded
6 scallions, sliced
1 red chili pepper, deseeded and thinly sliced (use more if you lite it spicy)
3 lbs stewing beef, cut into large pieces
2 tablespoons all-purpose flour, well seasoned with salt and pepper
salt and pepper
1 teaspoon Chinese five spice powder
2 star anise (optional)
2 teaspoons light brown sugar (or use whatever you've got)
3 tablespoons Chinese wine or 3 tablespoons dry sherry
3 tablespoons dark soy sauce, plus more to serve
2 cups beef broth

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.

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