Chinese-Style Braised Beef One-Pot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wonderful rich stew for colder nights Ingredients:
3 tbs olive oil |
6 garlic clove |
6 scallion |
1 hot pepper |
1 1/2 kg beef |
2 tbs flour |
2 tsp sugar |
2 tbs rice wine |
3 tbs soy sauce |
500 ml beef broth |
Directions:
1. Heat 2 tbs of the oil in a large shallow casserole. Fry the garlic, ginger, onions and chili for 3 minutes until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbs more oil to the pan, then brown the meat in batches, adding the final tbs oil if you need to. It should take about 5 minutes to brown each batch properly.
2. Add the 5-spice and star anise to the pan, tip in the gingery mix, then fry for 1 minute until the spices are fragrant. Add the sugar and then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat the oven to 150C/fan 130C/300F/gas 2.
3. 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 1.5-2 hours, stirring the meat halfway through. The meat should be 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.
4. Nestle cooked bok choi into the pan, then bring to the table with Basmati rice straight away and tuck in.
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