Slow-Braised Beef with Pineapple and Ginger
Ingredients
2 tbsp of vegetable oil
1 large onion, chopped
6 cm of piece of ginger, finely chopped
3 garlic cloves, crushed or grated
1 kg of diced beef
2 tsp of chinese five spice
2 tsp of plain flour
100 ml of dry sherry
500 ml of beef stock
2 tbsp of soy sauce
1 tbsp of dark brown soft sugar
2 star anise
1 medium pineapple, cored and cut into 4cm chunks
2 red peppers, cut into 4cm pieces
2 tbsp of rice vinegar
250 g of pak choi, thickly sliced
4 salad onions, thickly sliced, plus extra, to serve
1 red chilli, thinly sliced (optional)
4 servings
Calories~838 kcal
Protein~60 g
Carbs~48 g
Fat~44 g
Fiber~6 g
Sugar~30 g
Total recipe
Calories~3,350 kcal
Protein~240 g
Carbs~190 g
Fat~175 g
Fiber~25 g
Sugar~120 g
Method
Step 1
Preheat the oven to 150°C/130°C fan/gas 2. Heat 1 tbsp of the oil in a casserole dish. Cook the onion, ginger and garlic for 5 mins on a medium heat, until softened. Transfer to a bowl. Add the remaining 1 tbsp oil to the casserole.
Step 2
In a bowl, toss the beef with the five spice and flour; add half to the casserole. Cook on a high heat for 5 mins until browned all over; set aside with the onions, then brown the remaining beef.
Step 3
Return the beef and onion mixture to the casserole, add the sake and bubble for 2 mins. Pour in the stock; add the soy, sugar and star anise. Bring to a simmer, cover tightly; cook in the oven for 1 hr.
Step 4
Add the pineapple, peppers and vinegar to the casserole, cover and return to the oven for a further 1 hr.
Step 5
Stir in the pak choi; scatter over the salad onion, and chilli, if using. Replace the lid; return to the oven for 5 mins. Serve with rice garnished with extra salad onion. Chill for up to 2 days or freeze at the end of step 3; thaw before reheating and continue with the recipe.
