| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- 3 pounds chuck roast, cut into 1 1/2-inch pieces
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 tablespoons minced ginger
- 1 generous tablespoon chili paste
- 5 cloves garlic, minced
- 1 bunch scallions, sliced, whites and greens separated
- 1/4 cup sherry
- 3 cups beef broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 3 star anise pods
- 2 bay leaves
- Cooked jasmine rice, for serving
Instructions
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 492 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 53 g |
| Cholesterol | 155 mg |
| Sodium | 1029 mg |
Reviews
Hubby loves it,made it again and he said just as good 2nd time as 1st. A keeper. Used the instapot as I miscalculated time-1 hour,perfect.used white wine,couldn’t find the sherry. All good.
This had our house smelling so good before we ever got it in the oven!! Tasted so good. Love this recipe!
This is so good and even better the next day!
Yum. Also did not add the anise, but wow this was delicious! Love it
This was fabulous but I didn’t rate it because I changed the flavor profile, based on what I had on hand and what we like, which is what recipes are for. I didn’t have Chinese 5 spice (and don’t like the licorice flavor) so I used graham masala and omitted the star anise. I didn’t have sherry so I omitted it. Had basmati rice. I used sriracha for the chili paste and only 1T honey. It had heat but the perfect amount. I cooked it 3&1/2 hrs. Solid technique that can be changed to your liking. My kids and hubby loved it and said I could make this again any time!
I omitted the star anise because we don’t like the licorice flavor. I also made a slurry of cornstarch and water to thicken the sauce.
We followed directions step by step and it turned out perfectly. Would definitely recommend. Yum!
I liked it but my son did not. Was a little too spicy.
Very good. Also only used one star anise and kept it in the oven for 3.5 hours. If anyone has ever had beef rendang, this tastes very similar.
I made this for dinner this evening and it was FANTASTIC! Like a few others here, I only used 1 star anise pod but otherwise, made it as written. I did add a cornstarch slurry to the sauce at the end to thicken it up just a little bit (1 tbsp cornstarch to 2 tbsp water). I served it with Basmati rice and roasted broccoli. Everyone loved it … definitely a keeper. I have some leftovers that I already look forward to eating for lunch tomorrow!