Shanghai Braised Beef with Turnips

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By Diane Morgan

Published 2012

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Here is a stew that makes you hope for leftovers. Chunks of well-marbled beef are browned along with green onions, garlic, chile, and ginger and then slowly simmered in an aromatic broth flavored with star anise, cinnamon, and five-spice powder. When the meat is meltingly tender, wedges of turnip are added, submerged in the sauce, and cooked until they soften and absorb the deep rich flavors.