Ad

Nutrition: per serving

  • kcal506
  • fat27g
  • saturates9g
  • carbs11g
  • sugars5g
    low
  • fibre1g
  • protein52g
    high
  • salt1.35g

Method

  • step 1

    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.

  • step 2

    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.

  • step 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 4 hrs, stirring the meat halfway through. Allow 6 hrs for the meat to cook if using a slow cooker. 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.

  • step 4

    Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

RECIPE TIPS
BRAISING BEEF

When stewing, look for meat marbled with

good streaks of fat and sinew throughout –

these will break down during slow cooking

and give you the most tender meat. If you

can get it, ox cheek is fantastic value and

rich in flavour – perfect for this dish.

Recipe from Good Food magazine, March 2009

Ad

Comments, questions and tips (248)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

gregdavidnow52094

I made this in my instant pot (fast cooker), and my guests loved it! The ox cheeks were so tender and it packed a huge fragrant punch of flavour!

n3robert34174

Great smell but four hours is way too long at150C. It was incredibly overcooked despite a tight-fitting lid. It had to go in the bin. Two to 2.5 hours would probably have been about right.

Heidi Bazlinton

I’ve made this a few times now and it never fails. Such a feel good, hearty and tasty meal!

ambooky

I made this with a combination of an unrolled brisket joint and pork belly. Delicious!

historyhelen

We absolutely loved this. I used beef skirt in whole pieces and cut it up into fairly large chunks. I also cooked it in the slow cooker - about 1/3 less liquid (check and add more if needed) and for 6-8 hours on low. I froze some and reheated in a saucepan. On reheating I shredded up the meat -…

Ad
Ad
Ad