Chinese Style Braised Beef
Dear Richard
Sarena here from Wells Market - I promised the recipe for ox cheek - here it is! Not my invention but courtesey of the internet - and beautifully tasty! I did use the star anise, didn't use sherry or cooking wine, but organic cyder vinegar instead (worked fine) and used honey instead of sugar....I've copied the recipe exactly for you.
Enjoy!
Sarena & family
Chinese Style braised beef - one pot recipe
3-4 tbsp Olive Oil
6 garlic cloves, thinly sliced
good thumb sized piece of root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1½ kg braising beef - OX CHEEK WORKS PERFECTLY
2tbsp plain flour, well seasoned (for gluten free, use rice flour)
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce (worked fine without this)
500ml beef stock
steamed bok choi or other greens and steamed basmati rice to serve
1. heat 2 tbsp of oil in a large shallow casserole. Fry ginger, garlic, 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.
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.
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 1½-2 hours stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy if required. This can now be chilled and frozen for up to 1 month.
4. Nestle the steamed Bok Choi into the pan, then bring to the table with the basmati rice - tuck in!
