Roland Lim, Spice N' Pans
Asian Style Braised Beef
Taste of Tradition: Roland Lim of Spice N' Pans serves up A Christmas Feast as he shares how to prepare Asian Style Braised Beef using Australian chuck tender.
600g Australian chuck tender
2 shallots, chopped
1 thumb size ginger, chopped
4 cloves garlic, chopped
1 star anise
1 bay leaf
1 cinnamon bark (6cm-8cm)
125ml Chinese rice wine
1½ tbsp hoisin sauce
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp rice vinegar
Hot water, to cover the meat
Cut the beef chuck tender into cubes and sear in a pan over high heat until they turn brown. If you are using a multi-cooker, use the open-lid cooking function to sear beef.
Remove the beef from heat and set aside.
Fry shallots, ginger and garlic until fragrant over medium heat. Add star anise, bay leaf and cinnamon bark, and fry for about 10 seconds.
Add beef and stir to mix well, then add all the seasonings and mix well.
Add enough hot water to cover the beef, followed by carrots and potatoes.
If you are cooking this dish over a stove in a normal pot, put the lid on and bring the sauce to a boil over medium heat. Once the sauce has come to a boil, turn the heat to low and simmer for 1 to 1½ hours or until the beef is tender. If you are using a multi-cooker, simply put the lid on and select pressure cooking function and cook the beef for 30 minutes. Remember to let the pressure cooker de-pressurise before removing the lid.
Once the cooking is done, reduce the sauce over medium heat and thicken with some cornstarch solution.