Source: Braised beef with chilli & vinegar

Braised Beef with Chilli & Vinegar

Course Dinner
Cuisine Chinese
Keyword Beef, Braised, Chilli, Vinegar
Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Total Time 7 hours
Servings 4 people


  • 2 tbsp vegetable oil
  • 1 kg beef shin boneless, chopped into 2cm pieces
  • 1 tsp salt
  • 1 onion large, diced
  • 1 star anise
  • 1 stick cinnamon
  • 6 cloves garlic finely chopped
  • 250 ml Shaoxing wine
  • 2 tbsp soy sauce light
  • 2 tbsp soy sauce dark
  • 250 ml Chinkiang black vinegar or rice wine vinegar
  • 1 tbsp sugar
  • 1.5 tbsp chilli bean paste
  • 500 ml chicken stock


  • Preheat the oven to 160°C.
  • Add oil to a deep frying pan big enough to fit the beef shin and place on a medium-low heat.
  • Season the shin with salt then add to the pan. Colour on all sides until golden brown, about 5-7 minutes. Remove from the pan and reserve. Add onion, star anise and cinnamon to the pan. Sweat for about 5 minutes, then add garlic and cook for a few more minutes.
  • Add Shaoxing wine, scraping the bottom of the pan, then add both soy sauces, black vinegar, sugar and chilli bean paste. Bring to the boil, then simmer for 2 minutes. Add stock, bring to a simmer, then check seasoning.
  • Transfer the beef shin into a casserole dish or heavy-bottomed oven tray. Carefully add sauce – it should cover half to three-quarters up the shin (add a little boiling water if needed), then cover tightly with foil or a lid. Cook in the oven for 6 hours, until the beef falls off the bone easily.
  • Remove from the oven, allow to sit for 20 minutes. Carefully transfer the shin and sauce to a deep serving platter. Garnish with coriander and crispy-fried onions and serve.


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