Soy-Braised Beef
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 351 |
| pro | 32 g |
| total fat | 19 g |
| sat. fat | 8 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 80 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 26 |
| vit A | 97 |
| vit C | 27 |
| folate | 12 |
Chinese dishes braised in soy sauce are called red-cooked. This one is a satisfying dish for casual fall or winter entertaining. Serve with noodles or steamed rice.
Ingredients
- 3 lb cross rib pot roasts or blade pot roast
- 4 carrots
- 4 green onions
- 2 whole star anise or cloves, 6
- 2 pieces dried peel of tangerines or mandarin oranges, 1 fresh peel
- 1 tsp peppercorns
- 1 cinnamon stick, broken
- 1 gingerroot, sliced
- 3 cloves garlic
- 1/2 cup dark soy sauce
- 2 tbsp rice wine vinegar or dry sherry
- 1 tsp granulated sugar
- 1 can (28 oz/796 mL) tomatoes, undrained and coarsely chopped
- 1 tbsp Chinese black vinegar or balsamic vinegar
Preparation
Cut beef into 2-inch (5 cm) cubes. Cut carrots into 2-inch (5 cm) chunks. Thinly slice white parts of onions. Slice green parts into 1/2-inch (1 cm) lengths. Set aside separately.
Cut cheesecloth into 7-inch (18 cm) square; tie up star anise, tangerine peel, peppercorns, cinnamon stick and ginger.
In shallow Dutch oven, combine beef, carrots, white parts of onion, spice bag, garlic, soy sauce, rice wine, sugar, tomatoes with juice and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until meat is tender, about 1-1/2 hours. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat gently.)
Discard spice bag. Stir in black vinegar and green parts of onions; simmer until onions are wilted, about 5 minutes.
Source : Canadian Living Magazine: September 2006
- Keywords : Main Course; Dinner; Braise/Pot Roast; Beef; Soy sauce;
Related content
-
Braised Ginger Hoisin Pot Roast
Asian flavours enhance this tender beef, which is wonderful served on a bed of noodles with snow...
-
Maple Braised Bison
All Canadian. When I think of Canadian food, I think of hearty fare. Big bold meats and game,...
-
-
Pot Roast with Winter Root Vegetables
This dish from the February 2005 "Eat Well for Less" set of six budget-wise menus is ideal for...
