Braised Beef with Five-Spice and Star Anise Recipe
by Richard Bainbridge
4
2 hours 15 minutes
Ingredients

  • 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
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