Braised asian beef
11
- Prep Time10 min
- Total Time2 h 5 min
- Makes4 Servings
Roberto Caruso
Ingredients
1 kg inside blade pot roast, or sirloin roast
1/2 tsp salt
1 tbsp vegetable oil
2 500-mL cans hard cider
1/4 cup hoisin sauce
Instructions
Pat meat dry with paper towels. Sprinkle with salt. Season with pepper.
Heat a large pot over medium. Add oil, then meat. Brown on all sides, turning every 2 min. Add cider and increase heat to high. Boil 2 min, then reduce to medium-low. Stir in hoisin. Cover and simmer, turning meat every 30 min, until fork-tender, 1 1/2 to 2 hours. Transfer meat to a cutting board. Cover to keep warm.
Boil liquid, uncovered, until reduced to 1 1/2 cups, 15 to 25 min. Slice meat and serve with sauce.
Nutrition (per serving)
Calories 550, Protein 51g, Carbohydrates 15g, Fat 29g, Fibre 1g, Sodium 729mg.
Wine Pairings
RIB-STICKING ROAST | FULL-BODIED CAB Beef roasts demand big, brawny red wines, but not just any one will do. The sweet and tangy sauce of Braised Asian Beef wants a fruity red that won't back down, like this rich and jammy Chilean cabernet. Caliterra Reserva Cabernet Sauvignon, Chile, $13.
Serve with spicy celery saute, and celeriac mash.
