Braised asian beef

5

PREP TIME

10 min

TOTAL TIME

2 hrs 5 min

Makes

4 Servings

Braised asian beef

Roberto Caruso


Ingredients

  • 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

Instructions

  • 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)

  • Calories
  • 550,
  • Protein
  • 51 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 29 g,
  • Fibre
  • 1 g,
  • Sodium
  • 729 mg.
Wine Pairings

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.

Serve with spicy celery saute, and celeriac mash.

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