Monday, February 1, 2010

Sunday Dinner: Asian Crockpot Beef

Before stomach flu took over our house, I had already put a beef bolar roast in the fridge to thaw for Sunday. That was Thursday.

Fortunately, I had planned an easy Sunday dinner; I was still recovering energy.

Asian Crockpot Beef (recipe from my dear friend Rebecca)

Place in crockpot:
3 lb. beef roast (a little heavier or lighter probably doesn't matter)

Put around/over the roast:
1 sliced onion
6 garlic cloves
2" piece ginger root, peeled and chopped

Mix together and pour over all:
2/3 c. soy sauce
1 c. red wine
2 Tbs. brown sugar

Cook on low for 6 hours (I had 5 hours so I turned my cooker to high for an hour and turned it down when we left). I also sprinkled just a bit of powdered ginger and powdered garlic in at the end - a slow cooker can sometimes destroy nuanced flavors, in my opinion. Shred with 2 forks. Serve on top of rice or Asian noodles.

I put brown rice in the oven (same proportions as white rice, same as stovetop) in a covered casserole. Timed bake for 1 hour, 10 minutes.

The night before I made a winter cabbage salad, adding some chopped scallions and rice vinegar to emphasize the Asian flavors. In the summer, I use Thai basil from my little garden.

If you've never had beef cooked in soy sauce, you should try it; the salt tenderizes the beef and the cooking mellows the whole thing into richness. You must have a crisp, clean tasting accompaniment for it such as pickled ginger, lightly steamed snow peas or broccoli, or an endive salad with oranges.


Meghan said...

Sounds delicious. I'm going to try it. I'll let you know how it goes.

I hope you're feeling better.

A said...

I tried it! Didn't seem QUITE as succulent as the original at your house, but still I was quite pleased. Steamed some snow peas and carrots to mix in with it as desired.