Living On Food

Barbecue-Style Ginger Beef



Preheat oven to 300°F

Combine the sauce, bring to a simmer, and simmer for at least 10 minutes, stirring regularly. At this point the sauce can be used, or it can be refrigerated for use later.

While the sauce is simmering, cut up the beef, trimming off any excess fat. Then, using a bit of fat to get the skillet started, start browning the meat and then putting it into a large (13x9) baking dish. Pour off any excess fat as you go along.

While the last skillet's worth of meat is browning, splash in some wine (I use cream sherry) and let it reduce a bit after removing the last of the meat, and then add it to the sauce.

Mix the sauce and meat together in the baking dish, and then cover (I use a pyrex dish and aluminum foil) and put in oven.

Bake for 3 hours if not adding vegetables.

If adding vegetables, bake for 1.5 hours. Then remove it from the oven, stir in the vegetables, and replace the cover and put it back into the oven. Bake for an additional 1.75 hours.


This is good anywhere from no chillies through really hot and spicy, so add whatever amount of jalapenos, serranos, thai, or other chillies to taste.

I usually prep the vegetables after it's started baking.

This is really good with bread or over noodles.

The original recipe was from The Cast Iron Skillet Cookbook - Recipes for the Best Pan in Your Kitchen, by Sharon Kramis and Julie Kramis Hearne. I've altered it to suit my taste and cooking style.

All material Copyright © 2009–2019 Ulysses Somers, except where otherwise noted.
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