Asian beef from the slow cooker

Ingredients for 4 servings:

• 600 g roast beef, cut into 5 cm cubes
• 3 onions, diced
• 1 tsp ginger, freshly grated
• 1 tsp Pul Biber
• 2 tsp five-spice powder
• 3 cloves garlic, very finely chopped or squeezed
• 3 tbsp soy sauce, dark
• 400 ml meat broth or vegetable broth, very strongly seasoned
• 4 tsp cornstarch
• 2 tbsp honey, liquid
• 2 tbsp oil
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 4 hours 30 minutes

similar to our goulash, but with Far Eastern flavors

There are two preparation methods: the first involves sautéing the ingredients and then placing them in the slow cooker. The second method involves simply adding all the ingredients to the slow cooker. I can’t tell the difference; the second method actually makes the meat a bit juicier. Season the meat with freshly ground pepper and five-spice powder, knead it a bit to coat it with the spices, and set it aside. For the first method, which requires sautéing beforehand, heat the oil in a large frying pan and sear the meat cubes all over over high heat. When they’re almost done, add the diced onion and fry for about eight minutes until golden brown. Add the ginger and pul biber and fry until they release a delicate aroma. After two minutes, add the garlic to the pan, being careful not to burn it. Now transfer everything to the slow cooker. For the second method, without sautéing beforehand, add all the ingredients, except the cornflour and honey, to the slow cooker and mix. Both methods proceed in the same way: Cook on “High” for four hours until the meat is tender as butter. Then mix the cornmeal with a very small amount of water to form a soft paste. Stir in the honey. Add the meat to the slow cooker and cook for another 15 minutes until the sauce is glossy and lightly thickened. Note: If you’re not using a slow cooker, you’ll need a little more meat broth. Otherwise, the dish can be prepared the same way on the stovetop. Using regular goulash meat in 2 cm cubes reduces the cooking time by one hour.