Chinese braised beef
2
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 3 hr • Serves: 8 • Difficulty: Easy
Ingredients
Canola oil
1 tbs
Beef chuck steak, raw
800 g, (Buy 1kg) fat trimmed
Brown onion
2 medium, chopped
Celery
2 stick(s), chopped
Garlic
4 clove(s), crushed
Fresh ginger
2 tbs, finely grated
Sake or Japanese rice wine
½ cup(s), (Shaoxing or chinese rice wine)
Kecap manis
⅓ cup(s), (80ml)
Beef stock
1 cup(s), (250ml)
Pumpkin
700 g, cut into 3cm pieces
Red capsicum
2 medium, thickly sliced
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over high heat. Cook beef, turning, in batches, for 8 minutes or until browned. Transfer to a plate.
2
Cook onion, celery, garlic, ginger and 2 tablespoons water in same pan over low heat for 5 minutes or until softened.
3
Return beef to dish with wine, kecap manis and stock and bring to the boil. Cover and bake for 2 hours–2½ hours, adding pumpkin and capsicum for the last 45 minutes of cooking, or until beef is tender (if serving 4, see Notes). Serve.
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