This rich, aromatic slow-braised beef recipe by Commando Steve is the ultimate comfort food. Infused with warming five-spice, ginger, and garlic, the meat cooks low and slow until it is melt-in-your-mouth tender. Paired with a velvety sweet potato mash, it’s a brilliant dish for a cozy family dinner or weekend entertaining.
- Prep time: 15 minutes
- Cook time: 2 hours 15 minutes
- Serves: 4
Ingredients
For the Five-Spice Beef
- 1.5 kg beef skirt, blade, or short rib meat, cut into large pieces
- 2 tsp five-spice powder
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 tbsp coconut oil
- 6 medium garlic cloves, peeled
- 1 x 3 cm piece of ginger, peeled and finely grated
- 1 small chilli, halved (optional)
- 1⁄3 cup oyster sauce
- 1 1⁄2 cups dry sherry or Shaoxing wine
- 1/2 cup brown sugar or coconut sugar
- 500 ml beef stock
- Freshly picked mint leaves, to garnish
For the Sweet Potato Mash
- 1 large sweet potato, peeled and diced
- 1⁄2 cup water
- Salt and pepper, to taste
Method
Step 1: Sear the Beef
Preheat your oven to 180°C. Dust the pieces of beef evenly with the five-spice powder, salt, and pepper. Place a large, oven-proof heavy-based pot (such as a French oven) over medium heat and add the coconut oil. Once hot, sear the seasoned beef until deeply browned, about 2 minutes per side. Remove the meat from the pot and set aside.
Step 2: Build the Braising Liquid
Reheat the same pan and add the garlic, grated ginger, and chilli (if using). Cook for about 30 seconds until just fragrant. Stir in the oyster sauce, dry sherry or Shaoxing wine, sugar, and beef stock, bringing the mixture to a simmer.
Step 3: Slow Braise in the Oven
Return the seared beef to the pot and bring the liquid to a boil. Cover with a tight-fitting lid and transfer to the oven. Cook for approximately 2 hours, turning the meat occasionally, until it is beautifully tender and shreds easily with a fork.
Step 4: Prepare the Mash
While the meat is finishing, place the diced sweet potato and water into a separate saucepan. Cook over medium heat with the lid on for 15 minutes. Remove the lid and test the sweet potatoes—they should be completely soft and the water should be evaporated. Season with salt and pepper, then mash or blend until perfectly smooth.
Step 5: To Serve
Spoon 2 to 3 tablespoons of the velvety sweet potato mash onto each plate. Top generously with the braised beef and a ladle of the rich cooking sauce. Garnish with fresh mint leaves and serve immediately.
