Asian-Style Braised Beef with Creamy Coconut Ginger Rice. Created by K for Katrine.
- Servings : 6 to 8
- Dish type : Main dishes
- Preparation : 45 minutes
- Total : 3 h (+ 45 minutes)
Ingredients
Braised Beef
- 2 kg (4 lb) beef chuck (or shoulder roast), cut into large chunks
- Salt and pepper
- 2 tbsp (30 ml) vegetable oil, or more as needed
- 3 onions, thinly sliced
- 4 garlic cloves, minced
- 2 tsp (10 ml) Chinese five-spice powder
- 2 tbsp (30 ml) toasted sesame oil
- 1/3 cup (80 ml) tamari sauce
- 1/4 cup (60 ml) honey
- 3 tbsp (45 ml) miso (gluten-free or regular)
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) finely grated fresh ginger
- 2 tbsp (30 ml) tomato paste
- 3 cups (750 ml) beef broth
- 1 package (250 g) king oyster mushrooms or shiitake mushrooms, halved
Coconut Ginger Rice
- 2 cups (370 g) jasmine rice
- 1 can (400 ml) full-fat coconut milk
- 1 1/2 cups (375 ml) water
- 1 tbsp (15 ml) finely grated fresh ginger
- 1 tsp (5 ml) salt
Garnish
- Green onions, finely chopped
- Fresh cilantro or fresh basil
- Toasted sesame seeds
- Pomegranate seeds (optional, but festive and delicious for Christmas!)
- Chili crisp oil (optional)
Preparation
Braised Beef
- Preheat the oven to 300°F (150°C) and position the rack in the center.
- Season the beef generously with salt and pepper. In a large Dutch oven over medium-high heat, brown the meat in the oil in batches. Set aside on a plate.
- Add the onions, garlic, Chinese five-spice powder, and toasted sesame oil. Cook over medium heat for 5 minutes, stirring often. Add more oil if needed.
- Add the tamari, honey, miso, rice vinegar, ginger, and tomato paste. Cook for 2 minutes, stirring.
- Add the beef broth and return the beef to the pot. Cover and cook in the oven for 2 hours. Add the mushrooms and gently stir. Cover and continue cooking for 1 more hour, or until the meat shreds easily with a fork. Adjust seasoning if needed.
Coconut Ginger Rice
- Rinse the rice thoroughly under cold water.
- In a large saucepan, bring the rice, coconut milk, water, ginger, and salt to a boil.
- Reduce the heat to low. Cover and cook for 25 minutes. Remove from heat and let stand, covered, for 10 minutes.
Assembly
Divide the rice among shallow bowls. Top with the braised beef and garnish with green onions, cilantro, toasted sesame seeds, and, if desired, pomegranate seeds and a drizzle of chili crisp oil.
