Cinnamon Braised Beef

Cinnamon Braised Beef

Beef subtly infused with cinnamon and ginger and topped with wilted spinach give this dish a unique flavour. Serve this recipe with Chinese noodles or vermicelli.

RatingDifficultyBeginner

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Cinnamon Braised Beef

Yields4 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 1 tsp (5 mL) vegetable oil
 1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
 ½ cup (125 mL) sake (rice wine)
 2 tbsp (30 mL) soy sauce
 1 tbsp (15 mL) granulated sugar
 2 green onions, cut into 1 inch (2.5 cm) pieces
 2 garlic cloves, crushed
 2 cinnamon sticks, 4 inches ( 10 cm) in length
 1 piece (1 inch/2.5 cm) fresh ginger root, sliced
 2 tsp (10 mL) cornstarch
 5 oz (125 g) spinach, chopped (about 6 cups/1.5 L)

1

Heat oil in Dutch oven or stockpot over medium-high heat; brown steaks about 2 minutes per side. Add 1-1/2 cups (375 mL) water, sake, soy sauce, sugar, onions, garlic, cinnamon sticks and ginger root.

2

Simmer, covered, on stove-top or in a 325°F (160°C) oven for 1-1/4 hours or until fork-tender. Remove cinnamon sticks and ginger; discard. Remove steak and set aside.

3

Mix cornstarch with 1 tbsp (15 mL) cold water until smooth. On stove top, heat sauce over medium heat and gradually stir in cornstarch mixture; bring to boil and heat for 1 to 2 minutes, until thickened. Return steak to pan. Stir in spinach; cook for 3 minutes or until wilted.

4

Slow Cooker Option: Can be made in a slow cooker; combine all ingredients except cornstarch and spinach and cook covered for 5 hours on HIGH or 8 hours on LOW until meat is fork-tender. Thicken sauce on stove-top as above. Add spinach and cook for 3 minutes or until wilted.

Ingredients

 1 tsp (5 mL) vegetable oil
 1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
 ½ cup (125 mL) sake (rice wine)
 2 tbsp (30 mL) soy sauce
 1 tbsp (15 mL) granulated sugar
 2 green onions, cut into 1 inch (2.5 cm) pieces
 2 garlic cloves, crushed
 2 cinnamon sticks, 4 inches ( 10 cm) in length
 1 piece (1 inch/2.5 cm) fresh ginger root, sliced
 2 tsp (10 mL) cornstarch
 5 oz (125 g) spinach, chopped (about 6 cups/1.5 L)

Directions

1

Heat oil in Dutch oven or stockpot over medium-high heat; brown steaks about 2 minutes per side. Add 1-1/2 cups (375 mL) water, sake, soy sauce, sugar, onions, garlic, cinnamon sticks and ginger root.

2

Simmer, covered, on stove-top or in a 325°F (160°C) oven for 1-1/4 hours or until fork-tender. Remove cinnamon sticks and ginger; discard. Remove steak and set aside.

3

Mix cornstarch with 1 tbsp (15 mL) cold water until smooth. On stove top, heat sauce over medium heat and gradually stir in cornstarch mixture; bring to boil and heat for 1 to 2 minutes, until thickened. Return steak to pan. Stir in spinach; cook for 3 minutes or until wilted.

4

Slow Cooker Option: Can be made in a slow cooker; combine all ingredients except cornstarch and spinach and cook covered for 5 hours on HIGH or 8 hours on LOW until meat is fork-tender. Thicken sauce on stove-top as above. Add spinach and cook for 3 minutes or until wilted.

Cinnamon Braised Beef
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