My Chinese-style braised beef recipe that makes you feel good | Marion's Kitchen

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used in similar braising methods.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity and flavor without the cost of rice wine.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective alternative that still provides sweetness.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds can mimic the flavor of star anise at a lower cost.

Start by heating olive oil in a pan.

Add small eggplants and sear until they get a nice color, then remove them to a plate.

Season oyster blade beef chunks with salt.

Sear beef in the same pan until browned on all sides, developing flavor.

Add halved shallots to the pan and sear until golden.

Slice celery and ginger, then add to the pan with seared beef and shallots.

Add minced garlic to the pan and cook briefly until fragrant.

Add star anise and a cinnamon stick to the mixture.

Pour in tomato passata and beef stock, then add soy sauce and Chinese black vinegar.

Stir in brown sugar and bring to a simmer.

Cover the dish and place it in the oven at 170 degrees Celsius for 1 hour.

Prepare sweet potato by cutting it into bite-sized pieces while the beef is cooking.

After 1 hour, remove the dish from the oven and add sweet potato and eggplant back in.

Cover and return to the oven for another 45 minutes.

Once done, serve the dish garnished with coriander, spring onion, and green chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens