adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Soy-braised beef with pasta
Soy-braised beef with pasta
0 Likes
Prep Time:
20 minutes
Cook Time:
260 minutes
Total Time:
280 minutes
Marinate beef in the afternoon, then relax until dinner.
Ingredients:
  • 750ml btl light red wine (such as pinot noir)
  • 1L (4 cups) beef stock
  • 185ml (3/4 cup) light soy sauce
  • 250ml (1 cup) dry sherry
  • 160g (1 cup, lightly packed) brown sugar
  • 50g fresh ginger, peeled, thinly sliced
  • 4 garlic cloves, peeled, thinly sliced
  • 2 cinnamon sticks
  • 4 whole star anise
  • 15cm-strip orange rind
  • 1.5kg beef chuck steak, cut into 5cm pieces
  • 500g fettuccine
  • 1 bunch fresh coriander, sprigs picked
Instructions:
  • In a large saucepan, bring together wine, stock, soy sauce, sherry, sugar, ginger, garlic, cinnamon, star anise, and orange rind. Bring to a boil, then lower the heat and simmer for 40 minutes until the liquid reduces by half.
  • Preheat the oven to 150°C. In a large frying pan, heat oil over high heat. Sear one-quarter of the beef for 5 minutes until browned, then transfer to a large ovenproof dish. Repeat with the remaining beef in 3 more batches. Pour the stock mixture over the beef, cover with non-stick baking paper, then cover the dish. Bake for 2 1/2-3 hours until the beef is tender. Let it cool and refrigerate overnight to enhance the flavors.
  • Remove fat from the braising liquid, move beef to a plate, then strain liquid into a saucepan. Bring to a boil and simmer for 10 minutes to slightly thicken. Shred beef, add to the pan, and heat through for 10 minutes on medium heat.
  • Cook the pasta until perfectly al dente, then drain.
  • Serve the pasta and beef in individual dishes, generously ladle the sauce over them, and sprinkle with fresh coriander for the finishing touch.

Similar Recipes