I made this a few weeks ago, and was a silly billy and for some reason pointed it all wrong and thought it was 15 Pro Points plus rice so I decided to leave it off the blog as not many people have roughly 20 points left for tea time.
But the other day, I re-pointed it and found its true ProPoints value and this will now become a regular use recipe.
It is quite long-winded but definitely worth the effort and wait. If you have a slow cooker you could also cook it in that.
Chinese Braised Beef
Pro Points Per Serving: 9
You will also need to point any rice you put with it!!!
Prep Time: 35 Minutes
Cooking Time: 3 Hours
625g Shin, Brisket, Braising Or Stewing Beef
3 Garlic Cloves
Small Bunch Coriander
1 Tsp Chinese 5 Spice
3 Star Anise
½ Tsp Black Peppercorns
25g Dark Brown Sugar
25ml Dark Soy Sauce
25ml Light Soy Sauce
1 Tblsp Tomato Puree
600ml Beef Stock
Rice To Serve
- Heat your oven to 140 degrees, or your slow cooker to high.
- Cut your beef into bite size pieces and set aside.
- Heat a large pan suitable for browning the beef and spray with your low calorie cooking spray.
- Fry off the beef until browned and transfer into a large lidded casserole pot or your slow cooker.
- Whizz your onion, ginger and garlic in a food processor until it becomes a paste.
- Place the paste into the same pan you have used for browning the beef and add with it a splash of water.
- Gently fry until the paste is fragrant, make sure the paste does not stick to the base of the pan.
- Tie your star anise and peppercorns into a muslin/cheesecloth bag or just put to one side.
- Stir your Chinese 5 spice into your paste mixture and cook for one minute.
- Once the minute is up, add the sugar, soy sauces and tomato puree.
- Give it a good stir until all combined. Tip into the casserole pot where the beef is.
- To the casserole pot, add your stock and drop in your muslin spice bag.
- Place your lid on your casserole pot and put into the oven, or turn your slow cooker to low.
- If you arent a huge fan of Star Anise, take out the spice bag/spices roughly 1 ½ – 2 hours in.
- Cook for roughly 2 ½ hours in an oven, or until the beef is really tender, using your slow cooker.
- Once cooked, strain the entire mix and put the liquid into a saucepan.
- Bring this liquid up to a rapid boil until reduced by about half and thickened. Remove your spice bag if you havent already.
- Spoon your beef over your rice and then ladle the sauce over both.
Hope you like the look of it and are not put off by the length, it really is lovely.
Happy Cooking 🙂