Roland Lim, Spice N' Pans Asian Style Braised Beef
- Prep time 15Min
- Cook time 2Hr, 10Min
- Technique Sear
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Roland Lim of Spice N' Pans serves up A Christmas Feast as he shares how to prepare Asian Style Braised Beef using Australian chuck tender.
Ingredients
- 600g Australian chuck tender
- 2 shallots, chopped
- 1 thumb size ginger, chopped
- 4 cloves garlic, chopped
- 1 star anise
- 1 bay leaf
- 1 cinnamon bark (6cm-8cm)
- 125ml Chinese rice wine
- 1½ tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- Hot water, to cover the meat
- 200g carrots
- 300g potatoes
- Cornstarch solution
Method
- Cut the beef chuck tender into cubes and sear in a pan over high heat until they turn brown. If you are using a multi-cooker, use the open-lid cooking function to sear beef.
- Remove the beef from heat and set aside.
- Fry shallots, ginger and garlic until fragrant over medium heat. Add star anise, bay leaf and cinnamon bark, and fry for about 10 seconds.
- Add beef and stir to mix well, then add all the seasonings and mix well.
- Add enough hot water to cover the beef, followed by carrots and potatoes.
- If you are cooking this dish over a stove in a normal pot, put the lid on and bring the sauce to a boil over medium heat. Once the sauce has come to a boil, turn the heat to low and simmer for 1 to 1½ hours or until the beef is tender. If you are using a multi-cooker, simply put the lid on and select pressure cooking function and cook the beef for 30 minutes. Remember to let the pressure cooker de-pressurise before removing the lid.
- Once the cooking is done, reduce the sauce over medium heat and thicken with some cornstarch solution.
