Braised asian beef
2 hrs 5 min
- 1 kg inside blade pot roast , or sirloin roast
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 2 500-mL cans hard cider
- 1/4 cup hoisin sauce
- Pat meat dry with paper towels. Sprinkle with salt. Season with pepper.
- Heat a large pot over medium. Add oil, then meat. Brown on all sides, turning every 2 min. Add cider and increase heat to high. Boil 2 min, then reduce to medium-low. Stir in hoisin. Cover and simmer, turning meat every 30 min, until fork-tender, 1 1/2 to 2 hours. Transfer meat to a cutting board. Cover to keep warm.
- Boil liquid, uncovered, until reduced to 1 1/2 cups, 15 to 25 min. Slice meat and serve with sauce.
Nutrition (per serving)
- 51 g,
- 15 g,
- 29 g,
- 1 g,
- 729 mg.
RIB-STICKING ROAST | FULL-BODIED CAB
Beef roasts demand big, brawny red wines, but not just any one will do. The sweet and tangy sauce of Braised Asian Beef wants a fruity red that won’t back down, like this rich and jammy Chilean cabernet.
Caliterra Reserva Cabernet Sauvignon, Chile, $13.