Recipe Ginger beef

A beef recipe with a taste of Asia - something out of the ordinary that will transport you to faraway places... Using fresh ginger, this preserve is easy to make and sure to appeal to the senses.

Boeuf au gingembre
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Preparation time:
20 min
Heat treatment time:
Community rating:


Number of persons: 6 servings
  • 1 kg of beef with the fat removed: upper blade or thick rib
  • 60 g of fresh ginger
  • 10 cl of Japanese soya sauce
  • 20 cl of muscatel wine
  • 2 tablespoons of sugar
  • 1 teaspoon of fine salt

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  1. Cut the meat into ½ inch cubes. Take the skin off the ginger and chop it into small pieces.
  2. Boil some water in a large pot. Place the cubes of beef in the boiling water and leave them for 2 minutes. Rinse the meat under running water using a strainer and put aside for the water to drain.
  3. Place the ginger in a pot. Add the sugar, salt, soya sauce and muscatel and mix them together. Heat the pot on high and bring to a boil.
  4. Add the meat to the pot, cover and lower the heat. Let simmer 1 hour on low heat, stirring regularly. Add a little water if necessary.
  5. Fill your Le Parfait Super or Le Parfait Familia Wiss jars, up to 2 cm from the top, seal and proceed immediately to the heat treatment for 1½ hour at 100°C.

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