Asian Braised Beef

This recipe can be used with any tougher cut of beef, with or without bones.

3 pounds of beef (if using a roast, cut up into 2 inch cubes). I used meaty braising bones (ie meaty neck bones, cross cut shanks) and left them as is. I personally like braising with bone-in beef, as the nutritional benefits of bone, marrow and collagen are cooked right into the meat.

Salt and pepper to taste

Oil, butter or lard for searing

5 cloves of garlic, minced

3 green onions, thinly sliced

2 inch piece of ginger, minced

1 stalk lemongrass, chopped

1 cup broth (any kind will work)

1/4 cup hoisin sauce

1/2 cup rice vinegar

2 TB sriracha sauce (adjust to taste)

cilantro (optional)

peanuts (optional)

Season meat with salt and pepper to taste. Heat oil or fat of choice in pan and sear meat, turning until all sides are browned. Remove meat and add garlic and ginger to same pan. Sauté, scraping up drippings. Add lemongrass and continue cooking until garlic is browned. Add broth, stir and continue to scrape bottom of pan. Mix and add hoisin, rice vinegar and sriracha sauce.  Transfer meat and liquid to slow cooker or Dutch oven. Slow cooker: 4-5 hours on high, 6-8 on low. Dutch oven: 350 degree oven, check after 2 hours. Insert fork. If meat easily pulls apart, itʼs done. Garnish with cilantro and/or peanuts.

Notes: I donʼt always have fresh ingredients on hand. I often substitute: onion powder for green onions, ground ginger for fresh. I looked up here https://www.google.com/amp/s/tastessence.com/lemongrass-substitute.amp and used lemon zest and arugula as a substitute for lemongrass.

Using the full amount of sriracha sauce proved to be too much spiciness for the kiddos I was serving! I would probably use less than half of what the recipe calls for next time. It can always be added at the table if someone wants more zing.

Enjoy!