Slow Cooker Chinese Braised Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
4 -6 servings
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Calories
398 kcal
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Course
Main Course
Slow Cooker Chinese Braised Beef
Description
This recipe uses beef shin cut into chunks, optionally seared before slow cooking with sliced onions, garlic, star anise, cinnamon stick, and a mixture of dark soy sauce, Chinese cooking wine, and Sukrin Gold (a brown sugar alternative). The fragrant spices and savory liquids infuse the meat during a long, gentle braise of about seven hours on low, producing very tender beef.
At the end, the sauce can be thickened with a cornflour slurry added to the slow cooker on high heat, resulting in a slightly thickened, glossy gravy. The beef is shredded easily with forks and served topped with fresh sliced red chili, ginger matchsticks, and scallions for bright, fresh contrast. This dish pairs well with steamed rice or a lower-carb cauliflower rice.
For best flavor, the beef can be prepared a day ahead and refrigerated with the cooking juices; cooled fat solidifies and can be removed to reduce greasiness before reheating. This step helps clarify the sauce and improves texture on reheating.
Ingredients
- 900 g beef shin cut into chunky cubes
- 240 ml beef broth or use a stock cube, hot
- 80 ml soy sauce dark
- 120 ml Chinese cooking wine or use dry sherry
- 3 tbsp Sukrin Gold or dark brown sugar
- 2 onion sliced thinly
- 5 garlic minced, cloves
- 2 tbsp ginger or fresh grated ginger, paste
- 5 spring onions finely sliced, aka scallions
- 3 star anise
- 1 cinnamon stick
- 2 tsp Chinese five spice
- ¼ tsp Szechuan peppercorns crushed (optional)
- 1 tbsp corn starch dissolved in a little cold water, aka cornflour
To serve
- 1 red chili pepper finely sliced, to serve
- spring onions aka scallions
- ginger cut into thin matchsticks, fresh
Instructions
- Optional: brown the beef first until nicely seared on all sides. Use a large skillet or your crockpot if it allows for searing.
- Add the beef in your slow cooker together with the garlic, onion, star anise and cinnamon stick.
- Combine the beef broth, soy sauce, Chinese cooking wine, Sukrin and ginger in a measuring jug and stir. Pour over the beef, sprinkle with the five spice and add the spring onions and the pepper.
- Cook for 7 hours on low setting, or until the beef is very tender.
- If the sauce needs thickening, add the cornflour slurry to the slow cooker and switch to the high setting. Cook for 30 minutes or until the cooking juices are slightly thickened.
- Use two forks to shred the beef. Check the seasoning and serve over steamed rice or cauliflower rice with the sliced chilli, ginger and spring onions.
Notes
- Prepare the braised beef a day ahead and refrigerate in the cooking juices; the next day discard any solidified fat before serving.
- Optional searing of the beef before slow cooking enhances flavor but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 140mg | 47% |
| Sodium | 360mg | 15% |
| Potassium | 1009mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 95mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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