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Chinese-style braised beef one-pot

Ingredients

3-4 tbsp olive oil

6 garlic clove, thinly sliced

good thumb-size piece fresh root ginger, peeled and shredded

1 bunch spring onions, sliced

1 red chilli, deseeded and thinly sliced

1 kg braising beef, cut into large pieces (we used ox cheek)

2 tbsp plain flour, well seasoned

1 tsp Chinese five-spice powder

2 star anise (optional)

2 tsp light muscovado sugar (or use whatever you've got)

3 tbsp Chinese cooking wine or dry sherry

3 tbsp dark soy sauce, plus more to serve

500ml beef stock (we used Knorr Touch of Taste)

steamed bok choi and steamed basmati rice, to serve

Method

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 1 -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.