Delicious Warming Sticky Asian Beef

Sweet, savoury and fall-apart tender – this Asian Sticky Beef is the kind of comfort food that fills the kitchen with incredible aromas and keeps everyone coming back for seconds. Slow-cooked to perfection, the beef is infused with the flavours of garlic, ginger, soy and brown sugar, then finished in a sticky, glossy glaze that’s hard to resist.

Prep time:  15 mins / Cook time: 2 hrs 40 mins / Serves  8

Ingredients

• 1 tbsp vegetable oils

• 1.5kg piece beef chuck

• 4 eschalots, thinly sliced

• 5 garlic cloves, crushed

• 1 tbsp grated ginger

• 1/3 cup brown sugar

• 1/4 cup soy sauce

• 1 tbsp fish sauce

Method

1. Preheat oven to 180C or 160C fan-forced.

2. Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook beef for 10-12 minutes or until well browned all over. Set aside.

3. Reduce heat to medium. Cook eschalot, stirring, for 5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant. Add soy, sugar and 1 cup water. Return beef to pan and turn to coat. Bring to the boil. Cover and cook, in oven for 2 hours or until very tender.

4. Transfer beef to a board. Shred meat using 2 forks.

5. Meanwhile, bring cooking liquid to the boil. Simmer for 5 minutes or until reduced by half. Stir in fish sauce and return beef to pan. Toss to coat. Cook over medium heat, stirring, or until sauce thickens.

Tip! Pulled beef will keep in the fridge for up to 1 week or you can freeze for up to 1 month.