WHAT IS BRAISED BEEF RECIPES

Name: Braised beef with ginger
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 6
Cuisine: Chinese
Ingredients: rapeseed oil; 1 ¼kg beef shin or brisket , cut into very large chunks; 2 onions; 50g ginger; 3 garlic cloves; small bunch coriander; 2 tsp Chinese five-spice powder; 6 whole star anise; 1 tsp black peppercorn; 100g dark brown muscovado sugar; 50ml light soy sauce; 50ml dark soy sauce; 2 tbsp tomato purée; beef stock; thumb-sized chunk ginger , shredded into matchsticks; 1 tbsp vegetable or sunflower oil; cooked jasmine rice

CHINESE BRAISED BEEF WITH GINGER RECIPE | BBC GOOD FOOD

Chinese braised beef with ginger recipe | BBC Good Food image

Slow cooking beef shin or brisket in aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories Dinner

Total Time 3 hours 35 minutes

Prep Time 35 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 17

Ingredients

rapeseed oil
1 ¼kg beef shin or brisket , cut into very large chunks
2 onions
50g ginger
3 garlic cloves
small bunch coriander
2 tsp Chinese five-spice powder
6 whole star anise
1 tsp black peppercorn
100g dark brown muscovado sugar
50ml light soy sauce
50ml dark soy sauce
2 tbsp tomato purée
beef stock
thumb-sized chunk ginger , shredded into matchsticks
1 tbsp vegetable or sunflower oil
cooked jasmine rice

Steps:

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21/2 hrs until the beef is really tender.
Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Nutrition Facts : Calories 405 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 1 grams fiber, ProteinContent 51 grams protein, SodiumContent 3.96 milligram of sodium

BRAISED BEEF SHORT RIBS - DELICIOUS. MAGAZINE

Braised beef short ribs - delicious. magazine image

Julia Busuttil Nishimura’s flavourful slow-cooked beef short ribs, braised for hours in sake and soy sauce, are an easy, comforting recipe perfect for weekends. Julia says: “Secondary cuts of meat such as ribs are not only more affordable but they have so much flavour. They usually take longer to cook and often require a little more care than a prime cut, but it’s so worth it.” This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Leftover braised beef can be used as part of this recipe for Bao buns with braised shortrib and pickled daikon.

Provided by Julia Busuttil Nishimura

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tbsp extra-virgin olive oil
1.2 kg beef short ribs
1 shallot, chopped
4 garlic cloves, bruised
3cm piece fresh ginger, sliced
250ml sake – we used https://www.ocado.com/products/saitaku-cooking-sake-419709011Saitaku cooking sake (see Know-how)
500ml beef or chicken stock
100ml soy sauce
100ml mirin or sherry (see Know-how)
100ml rice wine vinegar (see Know-how)
2 tbsp brown sugar
1 star anise

Steps:

Heat the olive oil in a large heavy-based saucepan or cast-iron pot with a lid over a high heat. Season the ribs with a pinch of sea salt, then sear on all sides until golden. Remove and drain all but 1 tbsp oil from the pan. Fry the shallot, garlic and ginger for 3 minutes until coloured, then pour in the sake and simmer for 2 minutes. Add the remaining ingredients, stir well and return the beef ribs to the pan. Bring to a gentle simmer and cook, covered, over a low heat for 3-4 hours or until the meat is falling off the bone (see Tip).
Remove the ribs from the pan and transfer to a warmed serving bowl. Strain the sauce through a sieve/colander into a small saucepan, adding the aromatics to the serving bowl with the beef. Increase the heat to medium and simmer the sauce for 10 minutes to reduce slightly. Pour the sauce over the beef to serve (see Tip and Make Ahead).

Nutrition Facts : Calories 644kcals, FatContent 41.3g (11.7g saturated), ProteinContent 44.7g, CarbohydrateContent 15.8g (11.4g sugars), FiberContent 1.2g

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