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Slow-cooker beef and lemongrass pot roast
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Prep Time:
20 minutes
Cook Time:
370 minutes
Total Time:
390 minutes
Effortlessly delicious meals: slow cooker or pressure cooker, your choice!
Ingredients:
  • 13.80 gm peanut oil
  • 800g beef blade roast
  • 6 eschalots, peeled
  • 2 garlic cloves, thinly sliced, halved
  • 4cm piece fresh ginger, peeled, finely grated
  • 22.20 gm tomato paste
  • 339.15 gm beef stock
  • 82.50 ml shao hsing (Chinese cooking wine)
  • 32.00 gm brown sugar
  • 10.60 gm soy sauce
  • 2 carrots, diagonally sliced
  • 1 lemongrass stalk, trimmed, quartered
  • 2 star anise
  • Mashed pumpkin, to serve
  • Steamed broccolini, to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, heat 1 teaspoon of oil. Season beef. Sear in the pan for 8 minutes, turning occasionally, until browned all over. Transfer the beef to the bowl of a 5.5 litre slow cooker.
  • Reduce heat to medium. Heat the rest of the oil in the pan, then add eschalots. Cook, stirring, until softened for about 4 minutes. Stir in garlic, ginger, and tomato paste for 1 minute. Add stock, wine, sugar, and soy sauce. Mix well. Pour over beef and add carrot, lemongrass, and star anise. Cover and cook on low for 6 hours until beef is tender.
  • Remove and discard the lemongrass and star anise, then slice the beef. Serve the beef alongside mashed pumpkin and steamed broccolini.

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