Braised Asian beef
Asian flavours are often associated with stir-fries, but as this delicious meal shows, they can be used to good effect in a hearty braise. Lemon grass, star anise and cinnamon add an exotic edge to braised beef. Serve with steamed rice or noodles.
| Servings | Prep Time | Cook Time |
| 4-6servings | 15minutes | 2hours |
| Servings | Prep Time |
| 4-6servings | 15minutes |
| Cook Time |
| 2hours |
Ingredients
- 2 tbsp canola oil
- 1 onion diced
- 3 garlic cloves smashed with the side of a cleaver
- 2 stalks lemon grass white part only, bruised
- 1 kg lean stewing beef cut into 3'4 cm cubes
- 1 tbsp curry powder
- 2 cups diluted salt-reduced or homemade beef stock
- 1 1/2 cups water
- 4 star anise
- 1 cinnamon stick
- 1 1/2 tbsp sugar
- 2 1/2 tbsp ground bean sauce
- 2 tbsp tomato paste
- 3 carrots peeled and sliced into 1 cm thick chunks
- 2 scallions cut into 2 cm lengths
Servings: servings
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Ingredients
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Instructions
- Heat the oil in a large flameproof casserole dish over a medium heat and cook the onion, garlic and lemon grass for 2 minutes or until the onion is softened and the ingredients are aromatic.
- Increase the heat to high and add the beef, stirring well to brown slightly. Add the curry powder and toss for a further 1 minute. Add the stock, water, star anise, cinnamon stick, sugar, bean sauce and tomato paste. Bring it to a boil, then cook over a low heat and allow to simmer, uncovered, for about 1 1⁄2 hours or until the meat is tender.
- Add the carrots to the casserole dish and cook for a further 30 minutes. The meat should be very tender at this stage. Just before serving, toss in the scallion lengths.
Recipe Notes
Cook's tip: Ground bean sauce (sometimes labelled ground bean paste) is available in the Asian section of some supermarkets, or in Asian food stores.
Each serving (6): 44.5 g protein, 17.5 g fat of which 5 g saturates, 13 g carbohydrate, 3 g fibre, 394 Calories
