Description
This Chinese-style braised beef one-pot recipe features tender, slow-cooked ox cheek infused with aromatic garlic, ginger, and spices. Perfectly browned and then gently braised in soy sauce, Chinese cooking wine, and beef stock, the dish is served with steamed bok choi and basmati rice for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 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
- 1½ kg braising beef (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 (or substitute)
- 3 tbsp Chinese cooking wine or dry sherry
- 3 tbsp dark soy sauce, plus more to serve
- 500 ml beef stock (Knorr Touch of Taste used)
- Steamed bok choi, to serve
- Steamed basmati rice, to serve
Instructions
- Prepare aromatics: Heat 2 tablespoons of olive oil in a large, shallow casserole over medium heat. Add the thinly sliced garlic, shredded ginger, sliced spring onions, and deseeded red chilli. Fry for about 3 minutes until the mixture is soft and fragrant. Remove and set aside on a plate.
- Brown the beef: Toss the braising beef pieces in well-seasoned plain flour. Add 1 tablespoon more oil to the pan. Brown the meat in batches, adding the final tablespoon of oil as needed to prevent sticking, cooking each batch about 5 minutes until properly browned on all sides.
- Add spices and aromatics: To the pan with browned beef, add Chinese five-spice powder and star anise (if using). Return the garlic-ginger-onion-chilli mixture to the pan. Fry for 1 minute until the spices become fragrant.
- Deglaze and season: Add the light muscovado sugar and stir to combine. Keep the heat high and pour in the Chinese cooking wine or dry sherry, scraping up any caramelized bits stuck to the pan to incorporate their flavor.
- Braise the beef: Pour in the dark soy sauce and beef stock; the liquid will not fully cover the meat. Bring to a simmer. Cover the casserole tightly and transfer to a preheated oven at 150°C (fan 130°C, gas mark 2). Cook for 1½ to 2 hours, stirring halfway through, until the beef is very soft and sinewy bits have melted away.
- Finish and serve: Check seasoning and add more soy sauce if needed. Nestle steamed bok choi into the pan to warm through. Serve the braised beef hot with steamed basmati rice immediately for a hearty and balanced meal.
Notes
- For best results, choose braising beef with good marbling and connective tissue; ox cheek is ideal for its rich flavor and tenderness after slow cooking.
- You can omit star anise if you prefer a milder spice profile, but it adds a subtle licorice aroma that complements the dish.
- This dish can be prepared in advance and freezes well for up to 1 month.
- Adjust the amount of soy sauce to taste when seasoning at the end to control saltiness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising (Oven Braising)
- Cuisine: Chinese
Keywords: Chinese braised beef, ox cheek recipe, one-pot beef stew, Chinese five-spice beef, oven-braised beef, comforting Chinese recipe
