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Slow-Braised Beef with Pineapple and Ginger

Slow-Braised Beef with Pineapple and Ginger

By OcadoLifePublished on 23 December 2022Bright and warming, this Slow-Braised Beef with Pineapple and Ginger from food writer Silvana Franco is a perfect weekend dish. With sweet and salty flavours, it’s quick to prep, then cooked low and slow, making it just the thing if you’re having friends round too. You could use pre-prepared pineapple pieces if you’re pushed for time.
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Time and servings

2 hrs 35 minsTotal time
6Servings
2 hrs 35 minsCooking time

Ingredients

  • 2 tbsp of vegetable oil
  • 1 large onion, chopped
  • 6 cm of piece of ginger, finely chopped
  • 3 garlic cloves, crushed or grated
  • 1 kg of diced beef
  • 2 tsp of chinese five spice
  • 2 tsp of plain flour
  • 100 ml of dry sherry
  • 500 ml of beef stock
  • 2 tbsp of soy sauce
  • 1 tbsp of dark brown soft sugar
  • 2 star anise
  • 1 medium pineapple, cored and cut into 4cm chunks
  • 2 red peppers, cut into 4cm pieces
  • 2 tbsp of rice vinegar
  • 250 g of pak choi, thickly sliced
  • 4 salad onions, thickly sliced, plus extra, to serve
  • 1 red chilli, thinly sliced (optional)

Method

  • Step 1

    Preheat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp of the oil in a casserole dish. Cook the onion, ginger and garlic for 5 mins on a medium heat, until softened. Transfer to a bowl. Add the remaining 1 tbsp oil to the casserole.

  • Step 2

    In a bowl, toss the beef with the five spice and flour; add half to the casserole. Cook on a high heat for 5 mins until browned all over; set aside with the onions, then brown the remaining beef.

  • Step 3

    Return the beef and onion mixture to the casserole, add the sake and bubble for 2 mins. Pour in the stock; add the soy, sugar and star anise. Bring to a simmer, cover tightly; cook in the oven for 1 hr.

  • Step 4

    Add the pineapple, peppers and vinegar to the casserole, cover and return to the oven for a further 1 hr.

  • Step 5

    Stir in the pak choi; scatter over the salad onion, and chilli, if using. Replace the lid; return to the oven for 5 mins. Serve with rice garnished with extra salad onion. Chill for up to 2 days or freeze at the end of step 3; thaw before reheating and continue with the recipe.