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Photo of Korean beef pot roast by WW

Korean beef pot roast

7
Points®
Total Time
4 hr 30 min
Prep
20 min
Cook
4 hr 10 min
Serves
6
Difficulty
Moderate
Korean beef with fresh ginger, chilli, rice wine vinegar and a drizzle of sweet honey.

Ingredients

Beef topside, raw

800 g, (Buy 1kg blade roast), fat trimmed

Olive oil

1 tbs

Eschalot(s)

200 g, sliced

Garlic

3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Fresh red chilli

1 tsp, finely chopped, chopped

Soy sauce

2 tbs

Rice wine vinegar

20 ml

Honey

1 tbs

Salt-reduced liquid beef stock

2 cup(s), (500ml)

Savoy cabbage

300 g, coarsely shredded

Green string beans

300 g

Green shallot(s)

2 individual, thinly sliced diagonally

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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).

Notes

SERVING SUGGESTION: Steamed rice.

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