One-Pot Wonder: Chinese Braised Beef

One-Pot Wonder: Chinese Braised Beef Recipe

1. Cook Aromatics:

• Heat the Oil:

  In a large, shallow casserole, heat 2 tablespoons of olive oil over medium heat. Ensure the oil is hot but not smoking to avoid burning the aromatics.

• Cook Aromatics:

  Add 6 thinly sliced garlic cloves, a thumb-sized piece of shredded fresh ginger, 1 bunch of sliced spring onions, and 1 finely chopped red chili (deseeded for less heat). Sauté for about 3 minutes until the mixture becomes soft and fragrant. Stir occasionally to prevent sticking.

• Set Aside:

  Transfer the sautéed mixture to a plate. This will keep the flavors separate until you’re ready to combine them with the beef.

2. Prepare and Brown the Beef:

• Toss the Beef:

  In a bowl, toss 1.5 kg of braising beef (cut into large chunks) with 2 tablespoons of seasoned plain flour. Ensure the beef is evenly coated for a nice crust when browning.

• Add More Oil:

  Add 1 tablespoon of olive oil to the pan. Allow it to heat up until shimmering.

• Brown the Meat:

  Working in batches, add the floured beef to the hot oil. Avoid overcrowding the pan, as this can cause steaming instead of browning. Brown each piece for about 5 minutes, turning occasionally to ensure an even crust. If necessary, add the final 1 tablespoon of oil between batches.

3. Combine Ingredients:

• Add Spices:

  Once all the beef is browned, sprinkle in 1 teaspoon of Chinese five-spice powder and add 2 star anise (if using). Stir for about 1 minute until the spices become fragrant, which will enhance the overall flavor.

• Incorporate Aromatics:

  Return the sautéed garlic, ginger, spring onions, and chili to the pan. Stir to combine with the beef and spices. This is where the dish begins to come together.

• Add Sugar:

  Sprinkle in 2 teaspoons of light muscovado sugar. This will add a touch of sweetness that balances the savory elements. Stir until dissolved.

• Mix in Beef:

  Add the browned beef back to the pan, stirring well until everything is combined. Ensure the beef is coated with the aromatic mixture.

4. Deglaze and Simmer:

• Add Wine/Sherry:

  Keep the heat high and pour in 3 tablespoons of Chinese cooking wine or dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as these bits are packed with flavor.

• Preheat Oven:

  While the mixture simmers, preheat your oven to 150°C (fan 130°C/gas 2). This low temperature will allow the beef to cook slowly and become tender.

5. Bake the Beef:

• Add Soy and Stock:

  Pour in 3 tablespoons of dark soy sauce and 500ml of beef stock. Remember, it’s okay if the stock doesn’t completely cover the meat; it will still cook perfectly.

• Bring to a Simmer:

  Bring the mixture to a gentle simmer. You want small bubbles breaking the surface, not a rapid boil.

• Cover and Cook:

  Tightly cover the casserole with a lid or foil. Transfer it to the preheated oven and cook for 1½ to 2 hours, stirring halfway through. This slow cooking method allows the flavors to meld and the beef to become tender. The meat should be fork-tender, and any sinewy bits will have melted away.

6. Final Seasoning:

• Adjust Seasoning:

  Before serving, taste the broth and adjust the seasoning with more soy sauce if needed. You can also add a pinch of salt if desired.

• Tip:

  This dish can be cooled and frozen for up to 1 month. Reheat gently when ready to serve.

7. Serve:

• Add Bok Choy:

  Just before serving, nestle the steamed bok choy into the pan to warm through. This adds a nice crunch and color to the dish.

• Present at the Table:

  Serve the braised beef and bok choy straight from the casserole along with steamed basmati rice. Encourage your guests to mix the beef and broth with the rice for a delightful meal.

• Enjoy Immediately:

  This hearty dish is best enjoyed hot, allowing you to savor the rich flavors and tender beef.