Slow-cooked Chinese Style Braised Beef

Just taking a break from my greek food trail. Here’s a recipe which I recently tried and loved. Bonus feature – worked very well in my slow-cooker, which meant chucking in the good stuff in the morning before work, and returning to find a simmering pot of five-spiced infused, melt-in-the-mouth braised beef. Fab!

This dish is similar in flavour to the commonly found braised beef brisket in Chinese restaurants. Often served in a claypot or as a single meal with steamed rice. The base of this dish is a fragrantly spiced beef stock – seasoned with soy sauce and the wonderful natural juices of braised beef, ginger and spring onions.

Wonderful and warming – perfect for a cool evening.

Slow-cooked Chinese style braised beef
Adapted from BBC Good Food

  • 3-4 tbsp vegetable oil
  • 6 garlic cloves, thinly sliced
  • good thumb-size piece fresh ginger, peeled and shredded
  • 1 bunch spring onion, sliced
  • 1 red chilli , deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces
  • 2 tbsp plain flour , well seasoned
  • 2 tsp Chinese five-spice powder
  • 2 tsp sugar
  • 3 tbsp Chinese cooking wine
  • 3 tbsp dark soy sauce
  • 500ml beef stock
  1. Heat 2 tbsp of the oil in a large frying pan. 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.
  2. Add the five-spice 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.
  3. Pour the beef mix in the slow cooker (which should be heated up by now), add in the soy and stock (it won’t cover the meat completely), bring to a boil on high then, switch to a low setting and cook for at least 6 hours.

Many people are wary of using the slow cooker because of the fear of leaving an electrical appliance switched on at home. The slow cooker, as its name implies, cooks on a low heat and in my own experience has never over-boiled or spilled or caused any hazards. Just remember to switch it to medium/low before you leave the house. It’s easy and convenient and produces the best slow-cooked meals.

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7 responses

  1. Looks good, I think I might try using star anise and some cloves instead of the five spice powder

    November 16, 2011 at 3:31 PM

    • Yana

      The recipe calls for ” plain flower, WELL SEASONED”… what do you season it with??


      January 11, 2012 at 7:07 AM

      • Season with salt and pepper. Sometimes I also add some stock powder or ground ginger for added flavour.

        January 11, 2012 at 7:31 AM

  2. TUTU

    I used pressure cooker instead for 2 hours. Need to add more water so that it doesn’t stick to the base.

    July 16, 2012 at 2:59 PM

  3. Pingback: 8 Ways to Make Chinese Take-Out…In Your Crockpot! | My Family Blog

  4. Mel

    How many does this serve?

    May 15, 2013 at 11:01 PM

    • Serves 4, perfect with a side of stir fried green vegetables and steamed rice.

      May 15, 2013 at 11:03 PM

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