John Myers
Contents
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Ingredients
- 4 tbsp Oil
- 1,4 kg Beef shoulder (bow)
- Salt and pepper
- 1 medium sized Carrot
- 1 Red Onion
- 1 Clove of garlic
- 50 g Fresh ginger
- 2 Rods Lemongrass
- 2 Chili peppers
- 5 g Ground star anise
- 80 ml Soy sauce
- 600 ml Beef broth
- 500 g Pak Choi mustard cabbage
Instructions
- Heat 2 tablespoons of oil in a pan and fry the meat vigorously on all sides. Preheat the oven to 160 ° C (circulating air 140 ° C).
- Peel the carrot, onion, ginger and garlic clove and cut into large pieces. Cut the lemongrass into large pieces. Take the meat out of the pan and season with salt and pepper. Add the vegetables, chilli and star anise to the pan and roast for about 5 minutes. Deglaze with the soy sauce (reserve a little) and the beef stock and bring to the boil Place the meat with the vegetables and the sauce in a roasting dish and cook covered in the hot oven for about 3 hours, turning once.
- Quarter the Pak Choi long and fry in a pan with 2 tablespoons of oil for about 8 minutes on all sides until golden brown, deglaze with the remaining soy sauce.
- Strain the vegetable stock through a sieve into a saucepan and reduce it by half. Cut the roast open, serve with pak choi and stock.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 3.4gProtein: 1.5gFat: 8.2g
