Description
This Chinese Braised Beef with Ginger recipe features tender chunks of beef shin or brisket slowly cooked in a fragrant blend of five-spice, star anise, soy sauces, and aromatic ginger. The beef is first browned, then simmered gently in a savory sauce that is reduced to a rich glaze. Finished with crispy fried ginger and served over jasmine rice, this hearty dish combines deep umami flavors with warming spices.
Ingredients
Scale
Beef and Sauce
- 2 – 3 tbsp vegetable or sunflower oil
- 1¼ kg beef shin or brisket, cut into very large chunks
- 2 onions, very roughly chopped
- 50 g ginger
- 3 garlic cloves
- small bunch coriander stalks
- 2 tsp Chinese five-spice powder
- 6 whole star anise
- 1 tsp black peppercorns
- 100 g dark brown muscovado sugar
- 50 ml light soy sauce
- 50 ml dark soy sauce
- 2 tbsp tomato purée
- beef stock, enough to just about cover beef in the dish
Garnish
- thumb-sized chunk ginger, shredded into matchsticks
- 1 tbsp vegetable or sunflower oil (for frying ginger)
To Serve
- cooked jasmine rice
Instructions
- Brown the Beef: Heat a little of the oil in a large flameproof dish over medium-high heat. Add the beef chunks in batches and fry until well browned on all sides. Transfer each batch to a separate dish once browned to prevent overcrowding.
- Prepare Aromatic Paste: Roughly chop the onions, ginger, garlic, and coriander stalks. Place them in a food processor and blend into a coarse paste.
- Cook the Paste: Wipe out any excess oil from the beef dish. Add the aromatic paste along with a splash of water to prevent sticking. Gently fry, scraping up any browned beef bits from the bottom, until the paste becomes fragrant and soft. Add more water if necessary to avoid burning.
- Add Spices and Sauces: Stir in the Chinese five-spice powder, star anise, and black peppercorns and cook for 1 minute. Then add the dark brown muscovado sugar, light soy sauce, dark soy sauce, and tomato purée. Mix well to combine.
- Simmer Beef: Return the browned beef and any juices to the dish. Pour in enough beef stock to almost cover the beef. Bring to a gentle simmer on the stovetop.
- Braise in Oven: Preheat the oven to 160°C (140°C fan) or gas mark 3. Cover the dish with a lid or foil and place in the oven. Cook for 2½ hours until the beef is really tender and easily pulls apart.
- Reduce Sauce: Remove the beef pieces from the sauce and keep warm. Transfer the sauce to the stovetop and boil until it reduces by about half and thickens to a rich glaze.
- Fry Ginger: While the sauce is reducing, heat 1 tablespoon of oil in a small pan and fry the shredded ginger matchsticks until they turn golden and crispy. Drain on paper towels.
- Combine and Serve: Return the tender beef to the thickened sauce, stirring gently to coat. Serve the beef and sauce spooned over cooked jasmine rice, garnished with the crispy fried ginger for texture and extra warmth.
Notes
- Beef shin or brisket are best for slow braising as they become tender and flavorful.
- Use a flameproof dish suitable for stovetop and oven cooking.
- If you prefer spicier food, add fresh chili or chili flakes when frying the aromatic paste.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- The crispy fried ginger adds a delightful contrast in texture and a burst of ginger flavor.
- Adjust the amount of soy sauce to control the saltiness of the dish.
- Serve with steamed jasmine rice or your favorite grain to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Keywords: braised beef, Chinese beef recipe, ginger beef, five-spice beef, slow cooked beef, beef brisket recipe, star anise beef
