CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. 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.
- Add the five-spice and star anise (if using) 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. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE BRAISED BEEF AND POTATO STEW
This recipe is a family favorite, and always a crowd-pleaser when we share a meal with friends. I've listed a lot of the ingredients as optional, because there are so many versions of the dish out there that use different combinations of vegetables and seasonings. Use whatever you have in your kitchen.
Provided by Kate S.
Categories Meat
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
- Prepare ginger, garlic, and leek or onion.
- Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
- Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
- Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
- While the meat and vegetables cook, peel and cut up the carrots and potatoes.
- Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
- When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
- In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
- This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.
Nutrition Facts : Calories 1127.4, Fat 106.3, SaturatedFat 43.5, Cholesterol 136.7, Sodium 2145.5, Carbohydrate 27.8, Fiber 3.6, Sugar 3.1, Protein 15.2
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
BRAISED BEEF STEW
Make and share this Braised Beef Stew recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
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- Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
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- Place the beef in a 4-quart (3.78-liter) dutch oven and add 4 cups of cold tap water so the water just covers the beef. Heat the pot over medium-high heat until it reaches a gentle boil. Stir occasionally to prevent the beef from sticking to the bottom of the pot. Turn to medium heat. Let it boil gently for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it until the broth is clear.
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- Add the light soy sauce, dark soy sauce, and salt. Stir to mix well. Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling apart.
- Add the carrots and potatoes. Simmer uncovered for another 30 minutes or so, until the veggies get tender.
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