Eurasian Pot Roast Beef
Click here for my Eurasian pot roast beef recipe. Meltingly tender beef in a delicious combination of East meets West.
Equipment
- 1 knife
- 1 chopping board
- 1 large plate
- 1 ladle
Ingredients
- 1 kg boneless rolled beef joint see article above for what to use
- 2 Tbsp EV olive oil vegetable oil will do too
- 250 ml beef or chicken stock
- 125 ml white wine OR 1 tsp clear vinegar (alcohol free)
- 1 Tbsp flour
Spices and Seasonings
- ¼ tsp salt
- freshly ground black pepper
- 1 cinnamon stick
- 1 star anise
Aromatics
- 1 large onion about 200 g/7 oz pre peeled weight
- 4 large cloves garlic
- 5 cm ginger
- 3 mild green chillies unless you want it hot
- 1 stalk spring onion (scallion) or fresh coriander leaves OPTIONAL
Vegetables
- 2 large carrots
- 2 celery sticks
Sauces
- 2 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
- 1 Tbsp Dijon mustard
Instructions
Prep Work
- Rub the salt and some freshly ground black pepper all over the joint and set aside while you get everything else ready.¼ tsp salt, freshly ground black pepper, 1 kg boneless rolled beef joint
- Quarter the onion, peel the garlic but leave them whole. Cut the ginger into matchsticks.Slice the carrots in thick 2.5cm (1in) rings, and the celery to about the same width.1 large onion, 4 large cloves garlic, 5 cm ginger, 2 large carrots, 2 celery sticks
Let's Get Cooking
- Heat the olive oil in a medium sized casserole dish, saucepan or Dutch oven over medium-high heat, and brown the beef on all sides. This will take about 5 minutes. When done, take it out, and set aside on a plate. Don't line the plate with any kitchen paper.This is going to smoke. So turn on your extractor hob or open your kitchen window and mind that smoke alarm. Mine always goes off if I forget to shut the kitchen door, as the smoke alarm is just on the other side.2 Tbsp EV olive oil
- Lower the heat to medium and fry the onions for 1 minute. Don't worry about any "burnt bits" in the pan, they will add to the final flavour.Add 1 more Tbsp of oil if you need to.
- Add the cinnamon stick, star anise, garlic and ginger stir and cook for 20 seconds.1 cinnamon stick, 1 star anise
- Add wine, if using and stir, and cook for 1 minute.If not using wine, stir in the vinegar and immediately move on to the next step.125 ml white wine
- Add the flour in and stir well to mix (10 seconds will do). Then add the stock, soy sauces, mustard and more black pepper and bring to a boil. Lower the heat down and simmer, covered, for 1 and a half hours.250 ml beef or chicken stock, 1 Tbsp flour, 2 Tbsp light soy sauce, 1 Tbsp Dijon mustard, 2 Tbsp dark soy sauce
- After that time, add the carrots, celery and green chillies to the braising liquid, tucking them all around the beef joint. Scoop up some of the liquid and drizzle over the the top of the meat.Cover and cook for another hour.If you want potatoes, quarter them and add them now.3 mild green chillies
- To check for doneness, push a thin knife through the middle of the roast, it should just glide through. If not, give it another 30 minutes and it should be done.Leave the roast to rest for 20 minutes before serving. Scatter some spring onions or chopped coriander leaves, if you like, just before serving.If you have potatoes, bear in mind that will soak up much of the sauce in the pot.1 stalk spring onion (scallion)
Nutrition
Calories: 353kcalCarbohydrates: 9gProtein: 37gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 912mgPotassium: 735mgFiber: 2gSugar: 3gVitamin A: 3408IUVitamin C: 6mgCalcium: 35mgIron: 4mg
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