Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow peas on the side.
Ingredients
- 1 boneless cross rib or blade pot roast (4 lb/2 kg)
- 1/2 tsp (2 mL) pepper
- 2 tbsp (25 mL) vegetable oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tbsp (15 mL) minced gingerroot
- 1/2 cup (125 mL) hoisin sauce
- 1/2 cup (125 mL) beef stock
- 1/4 cup (50 mL) low-sodium soy sauce
- 1/4 cup (50 mL) packed brown sugar
- 2 tbsp (25 mL) all-purpose flour
- 2 green onions, thinly sliced
Steps
- Pat meat dry; sprinkle with pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.
- Drain fat from pan. Add onion, garlic and ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin sauce, beef stock, soy sauce, 1/2 cup (125 mL) water and brown sugar. Return meat and any accumulated juices to pan; bring to boil. Cover and braise in 325°F (160°C) oven, turning once, until meat is tender, about 3 hours. Transfer meat to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain.
- Meanwhile, in small bowl, whisk flour with 1/4 cup (50 mL) cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking, until thickened, 5 minutes. Serve with beef; sprinkle with green onions.
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Slow Cooker Variation:
Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup (50 mL). Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, use low power only.) - Remove meat, tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1/4 cup (50 mL) cold water; whisk into slow cooker. Cover and cook, stirring once, until thickened, about 15 minutes.
