Description
A rich and flavorful Chinese-style braised beef cooked in one pot, featuring tender ox cheek simmered with aromatic garlic, ginger, five-spice, and soy-based sauce, served with steamed bok choi and basmati rice for a comforting meal.
Ingredients
Scale
Beef and Marinade
- 1½ kg braising beef (ox cheek recommended), 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 (or alternative sugar)
- 3 tbsp Chinese cooking wine or dry sherry
- 3 tbsp dark soy sauce, plus more for serving
- 500 ml beef stock (Knorr Touch of Taste or equivalent)
Aromatics and Vegetables
- 6 garlic cloves, thinly sliced
- 1 good thumb-size piece fresh root ginger, peeled and shredded
- 1 bunch spring onions, sliced
- 1 red chilli, deseeded and thinly sliced
- 3–4 tbsp olive oil
To Serve
- Steamed bok choi
- Steamed basmati rice
Instructions
- Prepare the aromatics: Heat 2 tablespoons of olive oil in a large, shallow casserole over medium heat. Fry the garlic, ginger, spring onions, and red chilli for about 3 minutes until softened and fragrant. Remove the mixture from the pan and set aside on a plate.
- Brown the beef: Toss the beef pieces in the seasoned plain flour to coat them evenly. Add 1 tablespoon more oil to the same pan, then brown the beef in batches over medium-high heat, adding the final tablespoon of oil if needed. Each batch should take about 5 minutes to develop a deep brown crust.
- Add spices and aromatics: Return the beef to the pan along with the Chinese five-spice powder and optional star anise. Add the previously cooked garlic, ginger, spring onion, and chilli mixture. Fry everything together for 1 minute until the spices release their aroma.
- Deglaze and add liquids: Stir in the muscovado sugar, then splash in the Chinese cooking wine or dry sherry. Scrape up any browned bits from the bottom of the pan. Pour in the dark soy sauce and beef stock — the liquid will not fully cover the meat but this is fine.
- Braise the beef: Bring the mixture to a simmer, then cover the casserole tightly. Transfer to a preheated oven at 150°C (fan 130°C/gas mark 2) and cook for 1½ to 2 hours, stirring halfway through. The beef should become very tender and any sinewy parts should dissolve.
- Final seasoning and serve: After braising, season the dish with additional soy sauce to taste. Nestle steamed bok choi into the pan to warm through before serving. Serve immediately alongside steamed basmati rice and enjoy.
Notes
- For best results, use beef cuts with good marbling and sinew like ox cheek, which break down into tender meat during slow cooking.
- You can freeze the braised beef for up to one month after cooling; simply reheat gently before serving.
- If you prefer less heat, remove the red chilli entirely or reduce the amount.
- The soy sauce quantity can be adjusted based on your preferred saltiness.
- Steaming bok choi separately before adding to the pot ensures it retains a nice texture and vibrant color.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Keywords: braised beef, Chinese braised beef, ox cheek, one-pot meal, Chinese five-spice, beef stew, slow cooked beef, Chinese cuisine, comfort food
