Braised Beef with Five-Spice and Star Anise Recipe

This aromatic braised beef recipe is given a new lease of life thanks to the addition of five-spice , star anise, chilli and soy , which bolster the rich sauce that coats the chuck steak. A perfect midweek dinner full or warming, fragrant flavours.

Ingredients

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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

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Preheat the oven to 150°C/gas mark 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

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

Add the remaining oil to the pot and fry off the beef until nice and evenly coloured – you may need to work in batches

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

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

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

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

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Richard Bainbridge

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.