Chinese-Style Braised Beef One-Pot. 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. An easy Instant Pot braised beef recipe that creates melt-in-your-mouth beef with a rich, well-rounded sauce that is very For dishes such as braised beef, it reduces hours of cooking into one hour (or less Today I want to introduce this Chinese braised beef that you can make in the Instant Pot. Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours.
Chinese Style Braised Beef One Pot.
I can't resist a good recipe when I come across one.
I was browsing food sites a couple of days ago, saw a one-pot Chinese-style braised beef recipe at BBC Good Food and I immediately experienced an adrenalin rush.
You can cook Chinese-Style Braised Beef One-Pot using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chinese-Style Braised Beef One-Pot
- You need 4-5 tbsp of olive oil.
- You need 6 of garlic cloves, thinly sliced.
- Prepare 1 of good thumb size piece of fresh ginger, peeled and grated.
- Prepare 4-6 of spring onions, sliced.
- It's 1 of red chilli, deseeded and thinly sliced.
- It's 1 kg of braising beef, cut into large chunks.
- It's 2 tbsp of plain flour, seasoned with salt.
- Prepare 1 tsp of Chinese 5 spice powder.
- Prepare 2 of star anais.
- You need 2 tsp of muscovado sugar (preferred) or use alternative.
- It's 4 tbsp of dry Sherry.
- You need 3 tbsp of dark soy sauce, plus extra for seasoning.
- It's 500 ml of beef stock.
- It's of Water as needed, if casserole starts to dry out.
- It's 6 of baby aubergines, sliced in half.
To quote Wikipedia: " Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower. Authentic Sichuan (Szechuan) style braised beef (川味红烧牛肉)is a very humble home style dish you can meet in almost every Sichuan style restaurant. But you will be amazed how balanced and well flavored the beef cubes are and how delicious the sauce is with rice or noodles. Chinese Style Braised Beef is a slowly braised beef in Chinese Wine, Fish Sauce, Soy Sauce, Oyster Sauce, Hoisin Sauce, Chinese Five Spice Now for a bit of information sharing, for those who does not know, braising is a cooking method where meat is seared in high temperature then boiled in.
Chinese-Style Braised Beef One-Pot instructions
- Heat 2-3 tbsp of oil in a large and shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Transfer onto a plate..
- Next toss the beef in the flour, add 1-2 tbsp of oil into the pan, then brown the meat in batches, add another 1 tbsp or 2 if needed..
- Add the five-spice and star anise to the pan, tip in the fried mix previously reserved, then fry for 1 min until the spices are fragrant..
- Add in the sugar, then the beef and stir until all combined together. Keep the heat on high, then add in the sherry, scraping up any bits stuck to the bottom..
- Heat oven to 150C..
- Add the soy and stock and bring to a simmer, then tightly cover, transfer to the oven and cook for 2 to 2 1/2 hrs..
- Add in the aubergine and stir the meat half way through. The meat should be very soft. (Note: Add a splash of water if the stew becomes too dry at any point).
- Season with more soy sauce..
- Serve over steamed rice and steamed bok choi or Chinese leaf..
I'd recommend making your own five spice and adding at least twice as much. Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. This Instant Pot Braised Beef with Radish is my shortcut pressure cooker version, with a few tweaks and improvements from There's just something particularly homey and comforting about Cantonese food, especially saucy things over rice, like this Instant Pot Braised Beef with Radish. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! It's not only a staple you'd find in Chinese My dad & I share a love for the satisfying chew collagen-rich beef tendons.
