Braised beef with five-spice and star anise
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This aromatic braised beef recipe is given a new lease of life thanks to the addition of five-spice, star anise, chilli and soy, which bolster the rich sauce that coats the chuck steak. A perfect midweek dinner full or warming, fragrant flavours.
First published in 2019
Ingredients
Metric
Imperial
- 2 tbsp of rapeseed oil
- 1 small red onion, finely sliced
- 4 garlic cloves, quartered
- 1 inch piece ginger
- 1 red chilli, finely sliced
- 1 star anise
- 1 tsp five-spice powder
- 1kg chuck steak, diced
- 2 tbsp of spelt flour
- 2 tsp brown sugar
- 125ml of sherry, or dry white wine
- 1 beef stock cube, dissolved into 500ml boiling water
- 6 tsp soy sauce, (reduced salt)
- 100g of Chinese cabbage
- 4 spring onions, finely sliced
- 1 handful of coriander, leaves picked
SAVE RECIPE
Method
1
Preheat the oven to 150°C/gas mark 2
2
Place a large ovenproof casserole-style pot over a medium heat and add half the rapeseed oil along with the onion, ginger, garlic, chilli, star anise and the five-spice. Sweat without colour for approximately 3 minutes (or until just cooked). Remove from the pan and put to one side
- 2 tbsp of rapeseed oil
- 4 garlic cloves, quartered
- 1 small red onion, finely sliced
- 1 inch piece ginger
- 1 red chilli, finely sliced
- 1 star anise
- 1 tsp five-spice powder
3
Place the diced beef in a large bowl and toss with the spelt flour to coat evenly
- 1kg chuck steak, diced
- 2 tbsp of spelt flour
4
Add the remaining oil to the pot and fry off the beef until nice and evenly coloured – you may need to work in batches
5
Return the onion and chilli mixture to the casserole with the beef. Add the brown sugar and sherry (or white wine) then bring to the boil
- 2 tsp brown sugar
- 125ml of sherry, or dry white wine
6
Once boiling, pour in the beef stock and soy sauce. Bring back to the boil
- 6 tsp soy sauce, (reduced salt)
- 1 beef stock cube, dissolved into 500ml boiling water
7
Place the lid on top of the pot or cover with greaseproof paper and cook in the oven for 60–90 minutes until the meat is soft and tender
8
Serve with boiled basmati rice and sprinkle the cabbage, spring onions and coriander over the top to finish
- 100g of Chinese cabbage
- 4 spring onions, finely sliced
- 1 handful of coriander, leaves picked
First published in 2019
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