Gingered Braised Beef

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AGA Grid Shelf
16cm Stainless Steel Saucepan
16cm Stainless Steel Saucepan

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Serves 8-10


  • 3-4 tbsp rape seed oil 
  • 6 garlic cloves, thinly sliced
  • 6cm (2.5 inch) fresh ginger, grated
  • 1 bunch spring onions sliced
  • 1 red chilli, deseeded and chopped
  • 1.5kg (3lb 5oz) braising steal, cut into large pieces
  • 2 tbsp plain flour, seasoned 
  • 1tsp five-spice powder
  • 2 star anise
  • 2tsp brown sugar
  • 3 tbsp rice wine
  • 3 tbsp dark soy sauce
  • 500ml (18fl oz) beef stock

To serve

  • AGA steamed rice or noodles


Heat 2 tbsp oil in a large stainless steel AGA pan and fry the garlic, ginger, onions and chilli for 3 minutes until fragrant. Remove from the pan and reserve. Place the beef and seasoned flour in a plastic bag and toss together well. 

Add more oil to the pan and brown the meat in batches. Add the five-spice powder and star anise to the panthen the reserved ginger mixture, cook for a minute then add the sugar and beef then stir together. Pour in the wine, soy sauce and beef stock. Bring to the boil, cover then simmer for 5 minutes. 

2,3,4 and 5 oven AGA: Transfer to the Simmering Oven, placing the pan on the floor of the oven. (AGA Total Control and City60 owners use the floor grid) Cook for about 2.5-3 hours, or longer, until the meat is tender. 

Check seasoning and serve with rice or noodles. 

By Dawn Roads

AGA Food Editor

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