Oriental beef casserole

Denise says:

Chinese Take Away at Home! I have made this casserole with shin of beef off the bone. Flavoured with the taste of the orient; ginger, garlic, soy sauce and a little chilli, this beef dish is one you will want to make time and time again. It be made in advance and reheated just before serving. I like to serve it with egg noodles and stir- fried pak choy.
  • Serves: 4 people
  • Freezing: Yes
  • Preparation Time: 15 minutes
  • Cooking Time: 3 hours 15 minutes


  • 2 – 3 tablespoons rapeseed oil or vegetable oil, for frying
  • 800g shin of beef off the bone
  • Salt and freshly ground black pepper
  • 3 cm pieces of root ginger, peeled and finely grated
  • 1 red chilli - deseeded and very finely chopped
  • 4 cloves garlic, peeled and thinly sliced
  • 3 tablespoons cranberry sauce
  • 2 tablespoons cider vinegar
  • 500ml unsweetened apple juice
  • 50ml soy sauce
  • Garnish: 2 spring onions – sliced on a diagonal


  1. Heat 2 tablespoon of oil in a large frying pan over a medium-high heat.
  2. Season the shin well, then brown it well all over in the frying pan (working in batches so you don't overcrowd the pan, and adding a little more oil if you need to).
  3. Transfer the browned meat to a casserole dish. Reduce the heat under the frying pan. Add a little more oil if you need to then add the ginger, chilli and garlic.
  4. Fry gently until softened but not coloured, then add the cranberry sauce, cider vinegar, apple juice and soy sauce. Stir to dissolve the cranberry sauce, then let the liquid bubble up while you scrape the base of the pan with a spatula, releasing any bits of caramelised meat.
  5. Pour the contents of the pan over the meat in the casserole and add a good grinding of black pepper.
  6. Bring the mixture to a simmer then cover and cook at a very low simmer for about three hours or until completely tender. You can do this on the hob or in the oven, at 150°C/300 F/gas 3.
  7. Check seasoning.
Stylish Way: Serve the casserole with egg noodles and pak choy and garnished with spring onions.