Braised Beef With Ginger Recipes

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

BEER, GINGER, AND GARLIC BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate.
• Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes.
• Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid.
• When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
• When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CRISPY GINGER BEEF

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

EASY GINGER BEEF

Steps:

• Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
• Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
• Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

Steps:

• Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
• Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
• Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
• Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
• Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

BRAISED BEEF WITH PEARS AND FRESH GINGER

Steps:

• Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
• Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
• Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
• Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
• Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
• Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
• Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
• Spoon stew into large bowl. Sprinkle with chopped parsley and serve.