Korean beef pot roast
Trimmed beef topside roast
800 g, (Buy 1kg blade roast), fat trimmed
200 g, sliced
3 clove(s), crushed
2 tsp, finely grated
Fresh red chilli
1 tsp, finely chopped, chopped
Rice wine vinegar
Beef stock, liquid, salt-reduced
2 cup(s), (500ml)
300 g, coarsely shredded
2 individual, thinly sliced diagonally
2 x 3 second spray(s)
- Preheat oven to 130°C. Heat a large, heavy-based, ovenproof pan over medium-high heat. Lightly spray beef with oil. Cook for 5 minutes, turning as needed, or until well browned. Transfer to a plate and set aside. Reduce heat to medium.
- Heat oil in pan. Add eschalot and cook, stirring, for 3 minutes or until soft. Stir in garlic, ginger and chilli and cook for 1 minute. Add soy sauce, vinegar, honey and stock. Stir to combine. Return beef to pan, cover and bake in oven for 4 hours, turning once during cooking. Add cabbage and beans for last 30 minutes of cooking.
- Transfer beef and vegetables to a plate and cover loosely with foil. Keep warm. Place pan over high heat and bring to the boil. Cook for 5 minutes or until reduced by half. Pull beef apart and serve with vegetables, drizzled with some reduced liquid. Sprinkle with shallot and extra chilli (optional).