We’ve done many quick beef recipes before, but this one-pot Chinese braised beef really hits the spot. The G-Spot. Put down some plastic sheeting and let’s get cooking! Oh wait, no, no, we have to finish our Peterborough report, don’t we? It haunts me now like a Vietnam flashback. So many soiled mattresses. I’ll bust out the old graphic…
…and kindly advise you that part one can be found here and part two can be found here. If you’re a fan of our travel tales and writing, you can find our previous trips to Corsica, Ireland, Iceland and Berlin, along with many other articles, in our big compendium book! It’s been a while since I mentioned it – you can find it on Amazon right here!
When you left us we were just finishing up Bletchley Park and steeling ourselves for the journey back to the hotel. Despite the sat-nav’s attempts to make our head explode scanner style by repeating roundabout over and over, it was a pleasant enough journey and we were back at the hotel in no time at all. True to their word, they had switched our rooms to an altogether more charming one (although Paul’s face was ashen when he realised it was up a flight of stairs, the poor lamb). They told us to nip back to the old room and pack our things, which we promptly did.
On our thigh-chaffing walk to the old room, Paul pushed me out of the way and hurtled ahead. Turns out that his ashen-face was more down to the immediate and pressing need to dispose of the World’s Shittiest Italian Meal from the day before. I, being a thoughtful chap, told him that he’d need to hold it in because the housekeepers would be waiting for us to leave so they could clean the room and there was no way I was adding ‘walking into a deathcloud of barely digested pancetta’ onto their list of reasons to hate life. So began the quickest debate you’ve ever seen, with Paul dancing back and forth on his feet and me being firm and telling him he had to hold it. I only relented when he said it was either the toilet of the old room or the hood on my hoodie in the corridor.
Well, you can’t argue with that. I stepped aside. There was a lot of noise and motion.
Of course, it smelt like someone had died, meaning we had to stay in the room for twenty minutes frantically wafting the curtains and flapping the duvet to try and get the stench to dissipate. I don’t want a mark on my Premier Inn record that states we leave the room smelling like someone has burnt a tyre full of human hair. Having done the best we could, with me liberally sprinkling Rive D’Ambre everywhere (and that stuff is £170 a bottle, just saying: we’re fat, it’s the only designer thing we can wear), we switched rooms.
Why is it, no matter what time of the day or night it is, you can turn E4 or More4 or 4Skin or 4goodnesssakepickaname on, there’s always a Come Dine with Me quintet to watch? At the very last there’s a Four in the Bed chain to work through. Having realised that there was absolutely bot-all-else to do on a Sunday in fair Peterborough, we settled down with vending machine snacks and a tiny cup of Barely Grey and made the best of it. Naturally, we fell asleep. Say what you want about Premier Inn, they do make a damn comfy bed. I should know, we’ve got one installed.
We woke up at 7, full of piss and vinegar for falling asleep and wasting our evening, only to realise that there was nowhere in Peterborough that caught our eye. Paul did suggest a visit to a floating boat which served Chinese food but then we bought realised we didn’t fancy stopping every ten minutes on the way home to revisit our dinner. Casting our net a little wider we eventually spotted somewhere that did take our fancy – Stilton, just over the roundabout. Lovely. I made to make a reservation at a lovely looking place that I can’t remember the name of (Bell Inn?) but Paul reminded me of something.
See, my lovely, confident husband frets something chronic about going to ‘nice places’ to eat. He has an inferiority complex – he absolutely shouldn’t, he’s wonderful, but he thinks he is going to make an arse of himself. I reassured him that he amazing in every way and so we made a reservation and set off.
Well, honestly. It was a gorgeous little pub and the menu sounded great. We were given a seat on a tiny table by the fire (not a criticism mind) and ordered our food. Paul was a little on edge but we got through the starters without any difficulties. The mains arrived and we got stuck in. Everything was going just so until Paul illustrated a particularly bold point with an expansive sweep of his arm, which pushed his pint of Pepsi off the table and down the wall. Nobody noticed, thankfully, despite the pool of Pepsi around my feet. Fair enough, everyone’s allowed one. I went to take a bite of my burger – one of those overly stuffed, towering piles of meat that are the style these days – only to have the cheese covered meat slide out and cascade down my pink shirt. Great! All equal.
Naturally, Paul had to one-up me. He’d ordered pork belly which came with a smashing bit of crackling which, try as he might, Paul couldn’t crack into small enough bits of eat. He couldn’t very well pick it up and eat it with his hands so he tried many different ways to get into it. No joy. I suggested using the knife as a chisel and to tap it from the top with his hands, like hammering a nail. I thought he’d be careful. Of course not. The ham-fisted dolt hit his knife so hard that it not only shot through the crackling but also cleaved his dinner plate in two. He very much won that round. We finished our meal, polished off a cheese-board, paid the bill and left a hearty tip before we were asked to leave. It was a gorgeous meal and a lovely place, mind.
We stopped at the hotel ‘bar’ for a gin and tonic – me resisting the urge to ask if he’d gone to press the juniper berries himself he was gone that long. We won £7 from the Itbox and made for bed, safe and snug in the knowledge that we’d be home in the morning.
We woke at eight, peeling ourselves apart once more like two flip-flops in the sun due to the room being the temperature of lava. I walked around in the shower for ten minutes until I was wet enough to clean myself and then we made for the car. It was here we made a rash decision. You need to understand we were motivated purely by hunger at this point.
We went to a Toby Carvery for our breakfast.
I know, we’re monsters. I’d seen an advert somewhere and it seemed like a filthy proposition – and as I’ve mentioned before, we do love a buffet breakfast.
I barely need to tell you how awful it was. It was foul. I could talk about the fact we were having breakfast on an industrial estate. I could describe the food: baked beans cooked last November, bacon you could reupholster a settee with, sausages with less meat content than a butcher’s pencil, eggs that I’m still working through my teeth now. Hell, I could go on about the fact that they advertise the fact they have ‘special breakfast Yorkshire puddings’ (i.e. the Yorkshire puddings they didn’t sell in the roast dinner the day before that were so hard I could have used them to stop a runaway train) or the ‘cheese and potato hash’ (i.e. the roast potatoes that didn’t get used the day before with a bit of Primula added) or even the ‘special breakfast gravy’ which was yesterday’s gravy with some tomato ketchup in it. This gravy didn’t so much have a skin as a coat of fucking armour. I’ve never had to slice gravy before, I can tell you.
No, what put me off (after all that, shocking!) was the sheer, unadulterated, naked greed from the person sitting a couple of tables away. Everyone makes a pig of themselves at a buffet, yes, but this guy deserved a gold medal. Three plates of breakfast, each heaped like a mini cowpat of excess. He ate and he ate and he ate without barely drawing breath – which was in itself not such a bad thing because when he did breathe it sounded like someone hoovering up a pile of rubber gloves. When he did stop he burped, and it wasn’t a polite wee burp into a hand like decent folk, but a really resounding baaaarp like he was clearing out just another pocket to cram breakfast into. Bleurgh.
I must be clear: I adore a buffet, I’m capable of great amounts of eatings, but have a bit of fucking decorum. When your chin is more bacon fat than skin, stop. This is why we don’t do those all-you-can-eat Chinese buffets in town – you always get someone who treats it as though it’s their last meal and I’m sorry, it makes me feel queasy.
We drove home, ashamed of ourselves for the breakfast and full of regrets that we’d spent as much money as we did on an awful weekend. It was lovely meeting Paul’s brother and Paul’s dad and his partner, but those were the only high points in an otherwise dismal 72 hours. Paul chastised me constantly for driving at 90mph all the way home but in my defence, it was the fear of breaking down and the car having to be towed back to Peterborough that kept my foot firmly on the accelerator. Never again.
We nipped back home to pick up my car and then made our way back to the car rental. Paul, naturally, forgot to have the windows down on the drive over so when the rental guy bent down to check the interior of the car for cleanliness, he visibly paled. I’m surprised he didn’t charge us for making vegetable soup in the boot. Paul also helpfully forgot to un-sync his phone from the car’s entertainment system so when the guy started the car back up, it reconnected with Paul’s phone and started blasting the chorus from Big Girls Don’t Cry by Lolly. A fitting end.
Naturally, upon our return, the cats paid entirely no attention to us and carried on licking their bottoms. We did have a moment of hilarity when we realised we’d accidentally packed the little purple Premier Inn branded bed-runner into our suitcase. I confessed our accidental theft on Twitter and they kindly told us to keep it. I put it on the bed for ten minutes, Paul chortled, then we both realised exactly how many different accountants and salesmen must have wiped their cocks on it. We’ve packed it away in the cupboard for when his mother comes over.
And that’s that. I was disappointed but Paul even more so – he remembered growing up in a place with lots to do. Heraclitus wrote that ‘it is impossible to step into the same river twice‘, and no more so is that true then when you go ‘home’. Bah.
Right then, let’s do the recipe. This serves two fatties or three or four healthy appetites. The main dish cooks all in one pot and we just microwaved some noodles rather than cooking fresh because we’re super lazy. Remember to syn that. As usual, you can use frylight if you prefer for frying, but proper spray olive oil is 7 sprays for half a syn or something, and has the advantage of not tasting like a sweaty arse.
to make one pot chinese braised beef you will need:
- 750g beef chunks (we used the ones from our Musclefood box, which is perfect for this, plus you get tonnes of chicken and mince too – click here for have a neb!)
- 3 garlic cloves, finely chopped (remember, use one of those bad-boys for the mincing)
- 4 spring onions, sliced thinly
- 1 tbsp grated ginger (see above)
- 1 red chilli, thinly sliced
- 1 tbsp flour (2 syns)
- ½ tsp five-spice
- 1 tsp honey (1 syn)
- 1½ tbsp shoaxing rice wine vinegar (½ syn)
- 1½ tbsp dark soy sauce (if you can get reduced salt, all the better)
- 250ml beef stock (see above)
- 2 pak choi
to make one pot chinese braised beef you should:
- preheat the oven to 150°C
- heat a casserole dish on the hob over a medium-high heat and add a little oil
- fry the garlic, spring onions, ginger and chilli for about 1 minute
- toss the beef in the flour and add to the pan, and stir until browned all over
- add the five-spice and honey and stir until combined
- add the rice wine vinegar to the pan, scraping up the bottom of the pan with a wooden spoon or spatula
- pour in the stock and the soy sauce, mix, cover with the lid and cook in the oven for an hour
- pull the pak choi apart and place on top of the stew for the last fifteen minutes so it wilts down
We thought this was amazing, no kidding. It’s quite like our Mongolian beef but a lot more saucy.
If you want more beef or fakeaway recipes, hit the buttons below! Oh and we’ve finally added the one-pot section, so click that for more one-pot ideas! PHEW
I’d love some comments and feedback!
laughing too hard at your last instalment of ‘last exit to Peterborough’ to leave a noteworthy comment. fookin hilarious and the one pot beef makes me wanna defrost my musclefood lean diced beef right now.
In my current climate of jobless husband, debt rising past my eyeballs and the necessity to sell everything we own (excluding the cat and my Kenwood Chef) your daily blogs lift my spirits.
Thank you 🙂 x
Hey guys – this looks scrummy – do you think it could be done in the Slow Cooker?
I don’t see why not! If you do, will you let us know how it turns out? Cheers!
Your 50 pound deal on Muscle Foods comes up at over 80 pounds.
Was going to order but cancelled at that price.
Did you apply the discount code that it tells you on the page? TCCFREEZER I think (from memory)? That’ll actually drop it down to £45, so even bigger saving.
I made this for tea tonight and it was delicious. I served it with noodles and lots of stir fry veg. I stirred some of the sauce through the noodles. This is definitely a winner. Keep up the great work, boys. Thanks!
Yes it came up at over £80 for me but dropped to £46 when I entered your discount code. Made the chicken gyros last night and the spinach & ricotta beef cannelloni tonight. Absolutely delicious and well impressed with the muscle foods meat. Lovin the blog and the recipes! ☺☺
I’ve picked up Shaoxing rice wine rather than the vinegar. What can I replace it with as I’m in the middle of cooking
It’ll be fine 🙂
Can I freeze this after cooking? Obviously will leave the park choi out until reheating.
Haven’t got a clue! Food doesn’t last long enough in this hoose to reach the freezer but I reckon it’d be alright 🙂
This is delicious!! Do you think it would freeze ok? Just thinking, the Pak Choi could be added whilst defrosting/reheating on the hob?
I was just about to say, it won’t if you put the pak choi in, but everything else should freeze fine! 🙂
I have cooked this today but it doesn’t look lovely and glossy like the pic and the sauce doesn’t seem to coat the meat it’s just like a runny gravy texture, the dish looked lovely on the hob after adding the honey up until adding the beef stock, not quite sure where I may have gone wrong, it looks more like a stew than a chinease dish????
Mine was much the same, so not sure where I went wrong
Cooked this ready for tomorrow evening, looks rather wet,but tastes delicious. I’ll warm it in the oven with the lid off and add the Pak choi when I’ll make stir fry veg to go with it. I hope it will reduce down and look like the picture. It will taste great if it doesn’t!