Description
This Chinese-style braised beef one-pot recipe is a hearty, flavorful dish featuring tender ox cheek slow-cooked with aromatic garlic, ginger, spring onions, and Chinese five-spice. The beef is browned to develop deep flavors, then slow braised in soy, cooking wine, and beef stock until meltingly soft. Served with steamed bok choi and fragrant basmati rice, this comforting meal combines rich umami with subtle sweetness and aromatic spices for an authentic taste of home-style Chinese cooking.
Ingredients
Scale
Beef and Marinade
- 1½ kg braising beef (preferably ox cheek), cut into large pieces
- 2 tbsp plain flour, well seasoned
- 1 tsp Chinese five-spice powder
- 2 star anise (optional)
- 2 tsp light muscovado sugar
- 3 tbsp Chinese cooking wine or dry sherry
- 3 tbsp dark soy sauce, plus more to serve
- 500 ml beef stock (preferably Knorr Touch of Taste)
Aromatics and Vegetables
- 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
To Serve
- Steamed bok choi
- Steamed basmati rice
Instructions
- Prepare Aromatics: Heat 2 tablespoons of olive oil in a large, shallow casserole dish over medium heat. Add the sliced garlic, shredded ginger, sliced spring onions, and red chilli. Fry for 3 minutes until soft and fragrant, then transfer the aromatics onto a plate and set aside.
- Brown the Beef: Toss the beef pieces in the well-seasoned plain flour to coat evenly. Add 1 more tablespoon of oil to the pan, then brown the beef in batches, adding the final tablespoon of oil if needed. Each batch should take about 5 minutes to develop a good brown crust. This step builds rich flavor through the Maillard reaction.
- Add Spices and Aromatics: Once all beef is browned, add the Chinese five-spice powder and star anise (if using) to the pan. Return the cooked aromatics to the pan and fry everything together for 1 minute until the spices become fragrant.
- Add Sugar and Deglaze: Stir in the light muscovado sugar, then add the browned beef and mix well to combine. Turn the heat to high and splash in the Chinese cooking wine or dry sherry, stirring and scraping up any browned bits stuck to the pan to create a flavorful base.
- Simmer and Braise: Add the dark soy sauce and beef stock to the pan; the liquid will not completely cover the meat. Bring it to a gentle simmer on the stovetop. Then, tightly cover the casserole with a lid and transfer it to a preheated oven at 150°C (fan 130°C/gas mark 2). Cook for 1½ to 2 hours, stirring the meat halfway through the cooking time, until the beef is very tender and any sinewy bits have melted away.
- Final Seasoning and Serve: After braising, taste and add extra soy sauce if needed for seasoning. Nestle the steamed bok choi into the pot to warm through. Serve the braised beef immediately with steamed basmati rice for a complete, comforting meal.
Notes
- For best results, choose braising beef cuts with good marbling such as ox cheek, brisket, or chuck for tender, flavorful meat.
- If star anise is not available or preferred, it can be omitted without drastically affecting the overall flavor.
- This dish keeps well and can be chilled or frozen for up to 1 month. Reheat gently on the stovetop before serving.
- Adjust the level of chili according to your spice tolerance by keeping or removing the seeds.
- You can substitute dark soy sauce with regular soy sauce, but dark soy adds sweetness and color.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Keywords: braised beef, Chinese beef recipe, one-pot meal, ox cheek stew, slow-cooked beef, Chinese five-spice, comforting dinner
