Korean beef pot roast
2
Points®
Total time: 4 hr 30 min • Prep: 20 min • Cook: 4 hr 10 min • Serves: 6 • Difficulty: Easy
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).
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