Chinese Braised Beef
Chinese Braised Beef



  • 2 onions, quartered
  • 5cm piece of ginger, sliced
  • 4 garlic cloves
  • 2 tsp ground coriander
  • 3 tbsp veg oil
  • 250ml dry sherry
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar
  • 3 litres beef stock
  • 2 tbsp oyster sauce
  • 4 tbsp rice wine vinegar
  • 2 cinnamon sticks
  • 2 star anise
  • 3.5kg beef shin, cut into large chunks
  • Preheat the oven to 150C. Blend the onions, garlic, ginger, and coriander in a food processor, then heat the oil in a casserole and fry until softened - about 10 mins. Pour in the sherry, let it bubble away for a couple of minutes, then add the soy, sugar, stock, oyster sauce and vinegar, and drop in the cinnamon and star anise.
  • Add the beef chunks, cover with the lid, and stick it in the oven for 2 hours. When ready, remove the beef with a slotted spoon, and boil the sauce on the hob until it has reduced by half. Serve the meat with a generous serving of the sauce, along with some Chinese-style pickled veg.
2 hrs
6 serving

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